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110 积分 2024-07-24 加入
Effect of aleurone‐rich fraction on texture and nutritional properties of breads
5小时前
已完结
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review
5小时前
已完结
Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread
6小时前
已完结
Development of bread technology with high biological value and increased shelf life
6小时前
已完结
Bread deterioration and a way to use healthful methods
3天前
已完结
Solid‐state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran‐rich Chinese steamed bread
9天前
已完结
Drying process of pullulan edible films forming solutions studied by low-field NMR
1个月前
已完结
Effect of storage on the quality of peanut grain oil
1个月前
已完结
Enhanced therapeutic index of an antimicrobial peptide in mice by increasing safety and activity against multidrug-resistant bacteria
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