Lv1
30 积分 2024-06-15 加入
Effects of wheat flour particle size on physicochemical properties and quality of noodles
22天前
已完结
Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies
1个月前
已完结
Effects of Sourdough Fermentation and an Innovative Compound Improver on the Baking Performance, Nutritional Quality, and Antistaling Property of Whole Wheat Bread
1个月前
已完结
Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking
1个月前
已完结
Alkali-Induced Protein Structural, Foaming, and AirWater Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
1个月前
已完结
Alkali-Induced Protein Structural, Foaming, and AirWater Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor
2个月前
已完结
Co-fermentation metabolism characteristics of apple vinegar with Acetobacter pasteurianus and Lactobacillus plantarum
5个月前
已完结
皖公网安备34019202002308
