Lv31
220 积分 2024-01-09 加入
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
1个月前
已完结
Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour
1个月前
已完结
Sprouting improves the flavour quality of faba bean flours
3个月前
已完结
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
3个月前
已完结
Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour
3个月前
已完结
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