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2024-03-26 加入
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Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
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Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
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Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates
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Impact of starch chain length distributions on physicochemical properties and digestibility of starches
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Effects of freeze–thaw cycles on the physicochemical and in vitro digestibility of starch in pre‐fermented frozen raw dough
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Effect of multiple freezing/thawing cycles on the physicochemical properties and structural characteristics of starch from wheat flours with different gluten strength
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Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing
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New insight into the contribution of wheat starch and gluten to frozen dough bread quality
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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
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Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch
5天前
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