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2023-08-31 加入
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Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
5天前
已完结
Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage
5天前
已完结
Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice
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Controlled patterning of crystalline domains by frontal polymerization
5天前
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Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
7天前
已完结
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough
12天前
已完结
Influence of potato flour on dough rheological properties and quality of steamed bread
14天前
已完结
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
14天前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
14天前
已完结
Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread
14天前
已完结
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