Lv32
288 积分 2023-10-10 加入
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
19小时前
已完结
Effects of inulin with different polymerisation degrees on dough rheology and water distribution in the fresh noodles
20小时前
已完结
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
20小时前
已完结
Impact of Corn Microporous Starch on the Water Distribution and Microstructure of Non-Fermented Frozen Dough
21小时前
待确认
Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications
21小时前
已完结
Inulin and Oligofructose: Safe Intakes and Legal Status
1天前
已完结
Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly
1天前
已完结
Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages
1天前
已完结
Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten
1天前
已完结
Sensory attributes of wheat bread: a review of influential factors
14天前
已完结
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