Lv22
150 积分 2022-09-12 加入
Effects of different storage temperatures and time on frozen storage stability of steamed bread
23小时前
已完结
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
5个月前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
7个月前
已完结
Response surface optimization of thermo-sonication conditions and taro mucilage concentrations for the preparation of soy yogurt
11个月前
已完结
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
1年前
已完结
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