Lv11
18 积分 2024-11-12 加入
Effects of crosslinking agents on properties of starch-based intelligent labels for food freshness detection
6小时前
已完结
Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach
9天前
已完结
Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets
9天前
已完结
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
9天前
已完结
Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread
10天前
已完结
Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach
10天前
已完结
皖公网安备34019202002308
