Lv31
310 积分 2024-10-09 加入
The effect of dough mixing speed and work input on the structure, digestibility and celiac immunogenicity of the gluten macropolymer within bread
2天前
已完结
Effects of inulin on protein in frozen dough during frozen storage
11天前
已完结
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis
1个月前
已完结
Influence of overcooking on in vitro digestion and fermentation of ground beef and whole wheat bread
1个月前
已完结
Quality of bread enriched with microencapsulated anthocyanin extracts during in vitro simulated digestion
1个月前
已完结
Improvement of noodle quality: The effect of ultrasonic on noodles resting
2个月前
已完结
Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy
2个月前
已完结
Ultrasound-assisted Process of Dough for Noodle Production: textural properties, moisture distribution, microstructure and cooking quality
2个月前
已完结
Effect of Millet flour addition on dough rheology, chapati quality, and moisture distribution
2个月前
已完结
Effects of garlic peptides on rheology, moisture, microstructure, gluten distribution, and baking properties of dough
2个月前
已关闭
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