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12 积分 2024-06-02 加入
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough
1天前
已完结
Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread
2天前
已完结
Effects of alkalinization and addition of pea protein as a co-protein to zein for the development of gluten-free doughs
2天前
已完结
Effect of zein subunit and plasticizer on rheology and adhesion properties of zein-based adhesives
3天前
已完结
Enhancing zein-starch dough and bread properties by addition of hydrocolloids
3天前
已完结
Gluten-Free Products for Celiac Susceptible People
12天前
已完结
Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
12天前
已完结
Thermal treatment of dry zein to improve rheological properties in gluten-free dough
12天前
已完结
Zein as a structural protein in gluten-free systems
12天前
已完结
Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch
1个月前
已完结
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