Results 131 to 140 of about 9,741 (187)

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

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

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source

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]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing. [PDF]

Food Chem X
Song Q, Li J, Liu Y, Li W, Li M, Zhang B, Guo B.   +6 more
europepmc   +1 more source

The Logic of Chinese Local Religion ---Analysis of the Statement of 'Serving Lao Niangniang' Claimed by the Incense Societies' Pilgrimage to Miaofeng Mount

, 2014
Zhang, Qingren
core   +1 more source

Food Gels: New Trends, Applications, and Challenges in the Food Industry. [PDF]

Gels
Codină GG, Dabija A.
europepmc   +1 more source

Spring 2006, CIE Newsletter [PDF]

, 2006
Center for International Education
core   +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]

Food Chem X
Wang G, Yuan Y, Chen F, Huang H, Luo F, Duan R, Zhou Q, Luo J, Luo P, Liu L.   +9 more
europepmc   +1 more source

Effects of flour types and fermentation times on low-protein steamed buns. [PDF]

Food Chem X
Shi C, Zi Y, Liu Z, Cai W, Zhong J.
europepmc   +1 more source