Lv5
1304 积分 2022-11-15 加入
Investigation the influences of water-extractable and water-unextractable arabinoxylan on the quality of whole wheat you-tiao and its mechanism
15小时前
已完结
Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights
15小时前
已完结
Molecular characterization of water extractable arabinoxylans isolated from wheat fine bran and their effect on dough viscosity
16小时前
已完结
Wheat arabinoxylans: Insight into structure-function relationships
17小时前
已完结
Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process
17小时前
已完结
Alleviative effects of Dendrobium officinale polysaccharide on the quality deterioration of frozen dough and corresponding bread
1天前
已完结
Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
1天前
已完结
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
1天前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
1天前
已完结
Rheological properties and bread quality of frozen yeast‐dough with added wheat fiber
2天前
已完结
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