Postprandial Glycemic Impact of Meal Timing and Staple Type in Outpatients with Dysglycemia: A Pilot Study Under a Streamlined and Real-World Framework. [PDF]
Wang S +6 more
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Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. [PDF]
Lin J +5 more
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Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]
Jin YB +5 more
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Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]
Bi Z +8 more
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Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing. [PDF]
Song Q +6 more
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Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]
Codină GG, Dabija A.
europepmc +1 more source
Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun. [PDF]
Wang G +9 more
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Effects of flour types and fermentation times on low-protein steamed buns. [PDF]
Shi C, Zi Y, Liu Z, Cai W, Zhong J.
europepmc +1 more source

