Lv61
2124 积分 2025-02-14 加入
Dynamic distribution and transition of gluten proteins during noodle processing
1个月前
已完结
The optimum cooking time: A possible key index for predicting the deterioration of fresh white-salted noodle
1个月前
已关闭
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
1个月前
已完结
Characteristics of dough prepared with coconut oil
3个月前
已完结
Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough
3个月前
已完结
High active and coke-resistant CeNiO3-based catalyst for methane bi-reforming
3个月前
已关闭
Preparation and characterization of a novel bifunctional heterogeneous Sr–La/wollastonite catalyst for biodiesel production
3个月前
已完结
Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles
5个月前
已完结
Rheological properties of wheat dough mediated by low-sodium salt
5个月前
已完结
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
8个月前
已完结
皖公网安备34019202002308
