Lv41
538 积分 2021-08-24 加入
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread-baking quality
1个月前
已完结
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran
1个月前
已完结
Three thermal treated methods improve physicochemical and functional properties of wheat bran-germ and the bran-germ containing products
1个月前
已完结
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
1个月前
已完结
FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
2个月前
已完结
How to deliver sourdough with appropriate characteristics for the bakery industry? The answer may be provided by microbiota
2个月前
已完结
The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
2个月前
已完结
Effects of quercetin- and Lactiplantibacillus plantarum-containing bioactive films on physicochemical properties and microbial safety of grass carp
2个月前
已完结
Intelligent packaging: Trends and applications in food systems
2个月前
已完结
High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation
2个月前
已完结
Cyber Politics in US–China Relations
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