Lv3
280 积分 2022-12-30 加入
Cellulose-based colorimetric/ratiometric fluorescence sensor for visual detecting amines and anti-counterfeiting
1个月前
已完结
Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat
1个月前
已完结
Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties
1个月前
已完结
Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process
1个月前
已完结
Changes in rheology and components during the processing of chinese traditional handmade hollow dried noodle
1个月前
已完结
Physicochemical and fermentation properties of pre-fermented frozen dough: Comparative study of frozen storage and freeze–thaw cycles
1个月前
已完结
Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread
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
Effects of Hofmeister salt series on gluten network formation: Part II. Anion series
2个月前
已完结
Dough rheological properties, texture, and structure of high-moisture starch hydrogels with different potassium-, and calcium-based compounds
4个月前
已完结
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