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76 积分 2024-09-08 加入
Quality analysis of dough and steamed bread under various freezing conditions
7天前
已完结
Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread
7天前
已完结
Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism
8天前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
10天前
已完结
Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles
15天前
已完结
Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure
16天前
已完结
Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
16天前
已完结
Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun
17天前
已完结
Quality analysis of dough and steamed bread under various freezing conditions
20天前
已完结
Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels
20天前
已完结
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