Lv1
10 积分 2023-11-12 加入
Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs
1个月前
已完结
Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
5个月前
已完结
Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability
5个月前
已完结
Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough
8个月前
已完结
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
8个月前
已完结
Cause and prevention of dust explosions in grain elevators and flour mills
10个月前
已完结
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment
11个月前
已完结
An overview of protein powders and their use in food formulations
11个月前
已完结
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
11个月前
已完结
Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins
11个月前
已完结
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