Lv1
30 积分 2024-01-10 加入
Impact of storage on starch digestibility and texture of a high-amylose wheat bread
2天前
已完结
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
2天前
已完结
Sensory acceptability and storage stability of pasta produced from yellow yam and kidney bean composite flour
2天前
已完结
Physicochemical and textural properties of tartary buckwheat starch after heat–moisture treatment at different moisture levels
1个月前
已完结
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
2个月前
已完结
Effect of Cooking Characteristics, Amino Acid Consistency, and Functional Properties of Composite Noodles Made from Foxtail Millet
2个月前
已完结
Development of composite cereal flour noodles and their technological, antioxidant and sensory characterization during storage
2个月前
已完结
Metal Cross-Linked Supramolecular Gel Noodles: Structural Insights and Antibacterial Assessment
2个月前
已完结
A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten
2个月前
已完结
Effect of oxidized starch on the storage stability of frozen raw noodles: Water distribution, protein structure, and quality attributes
2个月前
已完结
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