目录
- Improvement of whole wheat dough and bread properties by emulsifiers
- Difference among the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by three methods
- Effects of vitamin C on the structural and functional characteristics of wheat gluten
- Research progress on properties of pre-gelatinized starch and its application in wheat flour products
- Advances in xylooligosaccharides from grain byproducts:Extraction and prebiotic effects