Lv1
20 积分 2024-10-06 加入
Effect of fruit sourdoughs with different microbial compositions on the physicochemical properties and characteristic flavor of hollow noodles
7天前
已完结
Effect of sodium bicarbonate on quality of machine-made Kongxin noodles
7天前
已完结
History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers
22天前
已完结
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
6个月前
已完结
Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment
6个月前
已完结
Rheological properties of wheat dough mediated by low-sodium salt
6个月前
已完结
皖公网安备34019202002308
