Lv11
10 积分 2024-11-12 加入
Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach
1小时前
已完结
Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets
2小时前
已完结
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
2小时前
已完结
Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread
19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
19小时前
已完结
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