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Keyword [gluten proteins]
Result: 1 - 14 | Page: 1 of 1
1.
Impact Of Xanthan Gums On The Frozen Stability Of Gluten Proteins
2.
Gluten Deterioration In Frozen Dough: Mechanism And Improvement Study
3.
Influence Of The Pre-processing On Enzymatic Hydrolysis Characteristics Of Wheat Gluten
4.
Preparation Of Naan From Wheat Flour And The Influence Of Static Simulated Digestion On Gluten Proteins
5.
Intervention And Mechanism Study Of Recombinant Antifreeze Proteins On Quality Deterioration Of Frozen Dough
6.
Study On Effect Of Dextran On Wheat Bread Quality And Its Mechanism
7.
Mechanism Of Proanthocyanidins Regulating The Aggregation Of Gluten Proteins
8.
Effect Of Pigskin Gelatin On Frozen Dough And Its Bread Quality And Mechanistic Study
9.
Structural modification of gluten proteins in wheat dough: the role of mixing conditions and kernel texture
10.
Changes In Yeast Stability And Its Effect On Dough Quality During Frozen Storage
11.
Solubilization Mechanism And Delivery Performance Of Wheat Gluten Proteins Based On Supramolecular Structural Co-assembly
12.
Intervention Effect Of Natural Antioxidants On Intestinal Inflammation Induced By Wheat Gluten Proteins In C57BL/6 Mice And Its Process Design In Industrial Scale
13.
Digestibility And Potential Allergenicity Of Gluten Proteins In Seventeen Wheat Varieties
14.
Study On The Interaction Mechanism Between Soybean Proteins And Gluten Proteins
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