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360 积分 2024-05-21 加入
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
2天前
已完结
Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality
2天前
已完结
Flour Quality effects on percolation of gas bubbles in wheat flour doughs
3个月前
已完结
THE INFLUENCE OF SEA BUCKTHORN MEAL ON THE CARBOHYDRATE-AMYLASE COMPLEX OF THE DOUGH AND QUALITY INDICATORS OF THE BREAD MADE FROM THE MIXTURE OF RYE AND WHEAT FLOUR
3个月前
已关闭
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