Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. [PDF]
Chen Y, Yang X, Guo H, Li J, Ren G.
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Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. <i>Foods</i> 2022, <i>11</i>, 1091. [PDF]
Wu D +8 more
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Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread. [PDF]
Wang H, Lv D, Dong N, Wang S, Liu J.
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Copycatting Culture Study: A Perspective of Bakhtin's Carnival Theory [PDF]
Hu, Anqi
core +2 more sources
Training of trainers’ module for orange-fleshed sweetpotato (OFSP) [PDF]
Abidin, P.E. +5 more
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Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]
Du X, Ma X, Min J, Zhang X, Jia Z.
europepmc +1 more source
Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp. [PDF]
Yan B +6 more
europepmc +1 more source
Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. [PDF]
Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G.
europepmc +1 more source
C-peptide is independent associated with diabetic peripheral neuropathy: a community-based study [PDF]
core +1 more source

