Research on Processing Technique of Buckwheat Cake

[1]

YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen. Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake [J]. FOOD SCIENCE, 2026, 47(5): 257-265.

[2]

SUN Yahui, GUO Cui, ZHANG Jinyang, LIU Siyuan, WANG Lijuan. Effect of D-Tagatose on Characteristics of Batter and Sponge Cake [J]. FOOD SCIENCE, 2025, 46(4): 60-67.

[3]

DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei. Effects of Different Milling Methods on the Quality of Whole Wheat Flour [J]. FOOD SCIENCE, 2025, 46(3): 196-203.

[4]

YUAN Zhihe, LIU Wanchen, WEI Chenxi, AN Jianhui, SHANG Longchen, TAO Yexing, TIAN Cheng, DENG Lingli. Effect of Chlamydomonas reinhardtii Powder on the Network Structure of Wheat Dough and the Quality of Steamed Bun [J]. FOOD SCIENCE, 2025, 46(20): 88-99.

[5]

HU Yunchao, LIU Zhijian, WANG Ying, HUANG Haoran, WANG Honghong, WU Cai’e, XIONG Zhixin. Calibration Set Optimization by Dragonfly Algorithm for Near-Infrared Modeling of Wheat Flour Protein Content [J]. FOOD SCIENCE, 2024, 45(9): 9-15.

[6]

[7]

[8]

LI Mingpeng, GAO Kun, WEI Min, WANG Liping, TAN Bin, DING Wenping. Effect of Wheat Sprouting Degree on the Eating Quality of Whole Wheat Noodles [J]. FOOD SCIENCE, 2024, 45(14): 172-178.

[9]

LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong. Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough [J]. FOOD SCIENCE, 2024, 45(11): 217-225.

[10]

YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin. Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles [J]. FOOD SCIENCE, 2024, 45(10): 72-79.

[11]

[12]

[13]

[14]

[15]

RichHTML