Lv12
40 积分 2024-02-27 加入
Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough
8小时前
待确认
The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
1天前
已完结
The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
1天前
已完结
Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre
9天前
已完结
Effects of multi-frequency ultrasound pretreatment under low power density on the enzymolysis and the structure characterization of defatted wheat germ protein
13天前
已完结
The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread
18天前
已完结
Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system
22天前
已完结
Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice
25天前
已完结
Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber
26天前
已完结
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
26天前
已完结
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