Results 111 to 120 of about 9,741 (187)

Pacific Islands Cookbook [PDF]

, 1994
This cookbook has been compiled from recipes used in the Pacific islands, for the purpose of promoting the use of local foods. The importance and value of local foods can be addressed from many different perspectives.
Harrington, Michael T., Meyer, Carmen
core  

Functional Characterization of Different Fructilactobacillus sanfranciscensis Strains Isolated from Chinese Traditional Sourdoughs

Foods
Fructilactobacillus sanfranciscensis, the dominant species of lactic acid bacteria in sourdoughs, impacts the microstructure and flavor of steamed bread through exopolysaccharide production, acidification, proteolysis, and volatile compound generation ...
Huanyi Yang, Jiaqi Lin, Xueyuan Han, Juguo Bi, Lijia Dong, Jianqiu Sun, Chi Shen, Ying Xu   +7 more
doaj   +1 more source

Food preparation III [PDF]

, 1946
June, 1946.At head of title: University of MIssouri College of Agriculture, Agricultural Extension Service, Columbia, Missouri."University of Missouri College of Agriculture and the United States Department of Agriculture Cooperating"--Page 53.Title from
Bacon, Dorothy, Carl, Flora, Flory, Josephine   +2 more
core  

Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics

Journal of Food Quality
In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai ...
Fengcun Yu, Yuqing Sun, Hongwei Yuan, Naifu Wang   +3 more
doaj   +1 more source

Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. [PDF]

Food Sci Nutr, 2020
Li X, Wang C, Krishnan PG.
europepmc   +1 more source

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread. [PDF]

RSC Adv, 2020
Liu T, Duan H, Mao X, Yu X.
europepmc   +1 more source

Coeliac disease in China, a field waiting for exploration [PDF]

, 2010
Blomberg, B.M.E. von, Crusius, J.B.A., Pena, A.S., Wu, J, Xia, B, Yang, X.W., Zhao, C.   +6 more
core   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]

Gels
Liu C, Dai B, Luo X, Song H, Li X.
europepmc   +1 more source

Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]

Foods
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.   +8 more
europepmc   +1 more source