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董坤瑶
Lv3
5
300 积分
2022-12-30 加入
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Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process
3小时前
待确认
Effects of Hofmeister salt series on gluten network formation: Part II. Anion series
3天前
已完结
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds
2个月前
已完结
Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process
2个月前
已完结
Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough
11个月前
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Effects of freeze-thaw cycles on the quality of frozen raw noodles
1年前
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The effects of freeze-thaw cycles on the rheological properties of yeasted and non-yeasted frozen bread doughs
1年前
已完结
Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread
1年前
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Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough
1年前
已完结
Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten
1年前
已完结
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