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2021-04-27Effect of NaCl on rheological properties of dough and noodle quality.
2021-04-27The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant
2021-04-27Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products
2021-04-27Effects of freezing treatments on the quality of frozen cooked noodles
2021-04-27Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters
2020-09-15Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China
2020-06-19Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles
2020-05-27加工对食物过敏蛋白致敏性影响的研究进展

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