Lv11
24 积分 2024-01-29 加入
Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution
3小时前
已完结
Effects of starch from five different botanical sources on the rheological and structural properties of starch–gluten model doughs
5小时前
已关闭
Seaweeds in bakery and farinaceous foods: A mini-review
1天前
已完结
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
1天前
已完结
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
1天前
已完结
Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics
2天前
已完结
Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars
4天前
已完结
Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics
4天前
已完结
Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars
5天前
已完结
Hybrid Solvent Retention Capacity (SRC) to predict Australian soft wheat cookie quality
5天前
已完结
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