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20 积分 2024-11-11 加入
Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making
3天前
已完结
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
3天前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
9天前
已完结
Interaction between soybean protein and tea polyphenols under high pressure
9天前
已完结
Microcrystalline cellulose property–structure effects in high-pressure fluidization: microfibril characteristics
15天前
已完结
Amorphisation and chain length reduction of cellulose affect its impact on the water distribution, dough rheology and loaf volume in bread making
15天前
已完结
Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread
17天前
已完结
Effect of inulin on rheological properties of soft and strong wheat dough
17天前
已完结
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