Lv51
1060 积分 2024-06-11 加入
Nutritional features of organic peas (Pisum sativum L.) cultivated in different Italian environments and rheological profile of pea‐enriched crackers
7小时前
待确认
Facile generation of quadruple-phase disperse system using effervescent oleogel
1天前
待确认
A novel antioxidant iron-chelating peptide from yak skin: The analysis of chelating mechanism and digestion stability in vitro
2天前
已完结
The current situation of pea protein and its application in the food industry
7天前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
7天前
已完结
Effects of ultrasound assisted dough fermentation on the quality of steamed bread
7天前
已完结
Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
9天前
已完结
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation
10天前
已完结
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
14天前
已完结
The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives
17天前
已完结
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