Lv1
50 积分 2024-06-03 加入
Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
2天前
已完结
Effects of Starch‐Lipid Complexes on Quality and Starch Digestibility of Wheat Noodles
10天前
已完结
Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles
10天前
已完结
Effects of Microencapsulated High‐Fat Powders on the Empirical and Fundamental Rheological Properties of Wheat Flour Doughs
15天前
已完结
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough
16天前
已完结
Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure
18天前
已完结
Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper
2个月前
已完结
Isolation and Characterization of the Mycorrhiza Helper Bacteria from the Fairy Rings of Floccularia Luteovirens
3个月前
已完结
The Biosynthetic Pathway of Ergothioneine in Culinary-Medicinal Winter Mushroom, Flammulina velutipes (Agaricomycetes)
5个月前
已完结
皖公网安备34019202002308
