Results 111 to 120 of about 1,371,449 (149)

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

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

Food Research, 2018
Laohaprasit, N., Sricharoenpong, K.
doaj   +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

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source

Starch/Poly(butylene adipate-<i>co</i>-terephthalate) Blown Films Containing Quaternary Ammonium Salts and Ethylenediaminetetraacetic Acid for Food Preservation. [PDF]

Foods
Gao S, Wang Q, Li Y, Hou Y, Zhang J, Wu Y, Hou H.   +6 more
europepmc   +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

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Li J, Candao BNU, Zhu F.
europepmc   +1 more source

Evaluation of dietary iron exposure across iron compounds and fortification levels in Saudi Arabia: simulation modeling study. [PDF]

BMC Nutr
Alhumaidan O, Alawad R, Alkhunein S, Alsaif M, Albuhayjan F, Binwatyan M, Sharahili N, AlYumni R, Alsuwaylihi A, Baghdadi M.   +9 more
europepmc   +1 more source