Lv11
32 积分 2024-10-12 加入
Effects of transglutaminase and glucose oxidase on the properties of frozen dough: Water distribution, rheological properties, and microstructure
5小时前
待确认
A review on invertase: Its potentials and applications
6小时前
已完结
New insight into the contribution of wheat starch and gluten to frozen dough bread quality
1个月前
已完结
Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation
1个月前
已完结
Wet refining: A novel approach for modification of wheat bran fiber
2个月前
已完结
Impact of time and temperature on the physicochemical, microbiological, and nutraceutical properties of laver kombucha (Porphyra dentata) during fermentation
2个月前
已完结
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