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Changes in the quality of deep-fried dough as influenced by hydrocolloids
The effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on
storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour …
storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour …
Development and characterization of gluten‐free fried dough (magwinya) using sorghum flour
Magwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour
due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten …
due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten …
[HTML][HTML] In vitro starch digestibility and glycaemic index of fried dough and batter enriched with wheat and oat bran
A deep-fried dough/batter food (magwinya) consumed across different age groups and
social strata in South Africa was investigated in this study for digestibility and estimated …
social strata in South Africa was investigated in this study for digestibility and estimated …
Plant-and animal-based protein sources for nutritional boost of deep-fried dough
Flaxseed (Linum usitatissimum L.) is an oilseed that is used in both industry and food
production. Flaxseed contains biologically active compounds including linolenic acid …
production. Flaxseed contains biologically active compounds including linolenic acid …