Lv53
1040 积分 2024-09-12 加入
Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure
28天前
已完结
The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
1个月前
已完结
Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread
3个月前
已完结
The gut microbiome shapes social behaviour across animal species
3个月前
已完结
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
3个月前
已完结
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread
3个月前
已完结
Effect of storage conditions on the quality of frozen steamed bread
6个月前
已完结
Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
6个月前
已完结
The survival of Bacillus subtilis spores in the baking of bread
6个月前
已完结
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