Lv3
236 积分 2024-05-21 加入
Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread
5天前
已完结
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
5天前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
5天前
已完结
Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread
9天前
已完结
藏红花和沙棘生物活性物质的包封：其用于开发低血糖烘焙产品以适应世界上日益增长的糖尿病人群的需求
9天前
已完结
基于靶向和非靶向化学特征和抗炎活性的商业姜干 （Zingiber officinale Roscoe） 的质量评估
9天前
已完结
Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway
9天前
已完结
Influence in physicochemical, nutritional, and antioxidant properties by addition Moringa oleifera leaves in Avena sativa bread
15天前
已完结
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread
15天前
已完结
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