Lv5
1070 积分 2023-11-23 加入
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
5天前
已完结
A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality
5天前
已完结
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review
5天前
已完结
Molecular-structure evolution during in vitro fermentation of granular high-amylose wheat starch is different to in vitro digestion
8天前
已完结
Effect of ionic strength on assembly behaviors and rheological properties of rice glutelin based fibrils
1个月前
已完结
Effects of Eucommia ulmoides leaf powder on the gelatinization, rheology, and gel properties of sweet potato starch
1个月前
已完结
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
1个月前
已完结
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
1个月前
已完结
Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling
1个月前
已完结
A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality
1个月前
已完结
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