Lv22
134 积分 2024-09-25 加入
Water state and distribution in noodle dough using low-field nuclear magnetic resonance and differential scanning calorimetric
39分钟前
已关闭
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
6小时前
已完结
Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough
20小时前
已完结
Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
21小时前
已完结
Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch - Effect of inulin on gel properties of starch
21小时前
已完结
Physicochemical and rheological properties of cross-linked inulin with different degree of polymerization
21小时前
已完结
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
1个月前
已完结
Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran
1个月前
已关闭
Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread
2个月前
已完结
45.4.16 AOAC Official Method 2002.02 Resistant Starch in Starch and Plant Materials: Enzymatic Digestion
2个月前
已完结
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