Lv3
300 积分 2024-07-07 加入
Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough
15天前
已完结
Effect of Chlorella pyrenoidosa powder on rheological properties and fermentation characteristics of dough
15天前
已完结
Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread
15天前
已完结
Insight into the regulations of rice protein on the gluten-free bread matrix properties
15天前
已完结
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
2个月前
已完结
A starch hydrolysis procedure to estimate glycemic index
3个月前
已完结
Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin
3个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
5个月前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
8个月前
已完结
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