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40 积分 2022-09-02 加入
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
10个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
10个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
10个月前
已完结
Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough
10个月前
已完结
Flaxseed (Linum usitatissimum L.) oil processing and selected products
10个月前
已完结
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
10个月前
已完结
Textural and staling characteristics of steamed bread prepared from soft flour added with inulin
10个月前
已完结
Effect of various hydrocolloids on the physical and fermentation properties of dough
10个月前
已完结
Nanocellulose extracted from pistachio nut shells as a template for nanosilver synthesis and its antimicrobial activity
11个月前
已完结
Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols
11个月前
已完结
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