Lv1
20 积分 2023-09-21 加入
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
4天前
已完结
Rheological properties and microstructure of wheat flour dough systems with enzyme‐hydrolyzed mashed potatoes
1个月前
已完结
Preparation and characterization of hydrogel from deacetylated xanthan gum produced by Xanthomonas arboricola pv pruni 106
1个月前
已完结
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
2个月前
已完结
Improvement in the mucoadhesive properties of alginate by the covalent attachment of cysteine
4个月前
已完结
Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties
5个月前
已完结
Effect of baked wheat germ on gluten protein network in steamed bread dough
6个月前
已完结
国内外营养健康宣教工具的应用现状综述
7个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
10个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
10个月前
已完结
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