Results 91 to 100 of about 10,500 (177)

Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread. [PDF]

Food Sci Biotechnol, 2019
Wang H, Lv D, Dong N, Wang S, Liu J.
europepmc   +1 more source

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]

Breed Sci, 2018
Du X, Ma X, Min J, Zhang X, Jia Z.
europepmc   +1 more source

Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. [PDF]

ACS Omega, 2018
Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G.
europepmc   +1 more source

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

Food Research, 2018
Laohaprasit, N., Sricharoenpong, K.
doaj   +1 more source

The effects of wheat germ coated with milk protein on dough rheology and Chinese steamed bread quality

LWT
Qi Chai, Jiutian Zhang, Yucheng Yao, Yanan Ma, Yibin Zhou, Zhenyu Yu, Naifu Wang   +6 more
semanticscholar   +1 more source

Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]

Food Chem X
Zheng Z, Yin Z, Li Y, Zhang M, Qiao Z, Zhao X, Li Y, Zhou T, Wu X, Han X.   +9 more
europepmc   +1 more source

Postprandial Glycemic Impact of Meal Timing and Staple Type in Outpatients with Dysglycemia: A Pilot Study Under a Streamlined and Real-World Framework. [PDF]

Int J Gen Med
Wang S, Song S, Gao J, Wu W, Fu Y, Yuan T, Zhao W.   +6 more
europepmc   +1 more source

White bread as the final preexamination meal improves gastric cleanliness and visualization during magnetic capsule endoscopy. [PDF]

Medicine (Baltimore)
Song Y, Huang C, Lu H, Hu S, Zhang J, Zhou G, Wang P, Wang P.   +7 more
europepmc   +1 more source

Effects of Rice Bran Extract on the Quality and Digestive Properties of Chinese Steamed Buns. [PDF]

Foods
Liu J, Zhang Z, Wang S, Lu S, Fan H, Li H, Wang J.   +6 more
europepmc   +1 more source

Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. [PDF]

Foods
Lin J, Dong L, Han X, Sun J, Shen C, Yang H.   +5 more
europepmc   +1 more source