Lv7
4940 积分 2023-07-04 加入
The deterioration law of pre-proofed frozen dough for northern steamed bread and the influence mechanism of improvers mainly including hydroxypropyl distarch phosphate
26天前
已完结
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
30天前
已完结
Application and research progress of dietary fiber-based fat substitutes in food systems
1个月前
已完结
Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties
1个月前
已完结
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
1个月前
已关闭
Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins
1个月前
已完结
Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns
1个月前
已关闭
Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns
1个月前
已关闭
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
2个月前
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
2个月前
已完结
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