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38 积分 2025-10-12 加入
Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles
24天前
已完结
Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils
3个月前
已完结
Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization
3个月前
已完结
Virtual screening of salty peptides from enzymatic and fermented products of wheat gluten and its molecular mechanism of interaction with TMC4 receptor
5个月前
已完结
Self-management and treatment adherence in pediatric irritable bowel syndrome (IBS): A longitudinal study
5个月前
已完结
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