Lv3
210 积分 2022-12-18 加入
Effect of pigskin-originated gelatin on properties of wheat flour dough and bread
4小时前
待确认
Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough
5小时前
已完结
Application of Polymer Science to Properties of Gluten
5小时前
已完结
Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure
5小时前
已完结
Effect of Silkpeptide on Physicochemical Properties of Bread Dough
7小时前
已完结
Effects of Mulberry Leaf Powder on Physicochemical Properties of Bread Dough
7小时前
已完结
Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives
7小时前
已完结
Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough
8小时前
已完结
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