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80 积分 2024-06-03 加入
Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers
2天前
已完结
Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage
16天前
已完结
Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storage
1个月前
已完结
Microstructural, dehydration and rehydration properties of rice starch granules in noodles as affected by water and oil addition using vacuum impregnation
1个月前
已完结
Chitooligosaccharide–gallic acid complexes suppress the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage
2个月前
已完结
Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics
3个月前
已完结
Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles
3个月前
已完结
Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough
3个月前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
3个月前
已完结
Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality
3个月前
已完结
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