Lv5
1600 积分 2023-10-13 加入
Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges
7天前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
7天前
已完结
Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior
7天前
已完结
Molecular Mechanism of Egg White Protein for Strengthening the Cross‐Linking Properties of Heat‐Induced Wheat Gluten Gel
7天前
已完结
Effect of egg white protein on the protein structure of highland barley noodles during processing
7天前
已完结
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
7天前
已完结
Dynamic distribution and transition of gluten proteins during noodle processing
7天前
已完结
Wheat Gluten Amino Acid Analysis by High-Performance Anion-Exchange Chromatography with Integrated Pulsed Amperometric Detection
11天前
已完结
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
11天前
已完结
Novel modulation concept of the SWISS rectifier preventing input current distortions at sector boundaries
29天前
已完结
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