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4980 积分 2023-07-04 加入
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1天前
已完结
Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product
2天前
已完结
Evaluation of the effect of freeze drying and cryoprotectant addition on a starter culture obtained from star fruit and its application in sourdough bread
1个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
1个月前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
Study on the anti-retrogradation of wheat amylopectin by addition of alkali-soluble glutenin
2个月前
已完结
Controlling starch multi-scale structure and physicochemical properties of freeze-thawed dough with different levels of Artemisia sphaerocephala Krasch gum
2个月前
已完结
Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
2个月前
已完结
Effects of thermal treatment and Glucono-δ-lactone on the quality of alkaline dough and steamed buns
2个月前
已完结
Effect of modified grapefruit peel dietary fiber on bread: baking quality, flavor characteristics, and starch digestive properties
2个月前
已完结
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