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30 积分 2023-09-26 加入
D-Tagatose: A Rare Sugar with Functional Properties and Antimicrobial Potential against Oral Species
2天前
已完结
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
12天前
已完结
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
12天前
已完结
Electronic sensory assessment of bread enriched with cobia (Rachycentron canadum)
15天前
已完结
Effect of Flour Particle Size on Chemical and Rheological Properties of Wheat Flour Dough
16天前
已完结
Effects of dextran with different molecular weights on the quality of wheat sourdough breads
18天前
已完结
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
1个月前
已完结
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
1个月前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
1个月前
已完结
Artificial Cascade Transformation Biosystem for One-Pot Biomanufacturing of Odd-Numbered Neoagarooligosaccharides and d-Tagatose through Wiser Agarose Utilization
1个月前
已完结
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