Lv3
280 积分 2024-09-13 加入
Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou)
17天前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
24天前
已完结
Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread
1个月前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
1个月前
已完结
Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process
1个月前
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
1个月前
已完结
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