Preparation and Quality Evaluation of Steamed Buns with Spirulina Powder. [PDF]
Wang Y, Lyu Y, Xu L, Liu K, Chen J.
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Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response. [PDF]
Liu W, Ming J, Brennan M, Brennan C.
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Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]
Song L +9 more
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Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]
Liu C +9 more
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Review for Chinese Medicine-Specific Health Management in Middle-Aged and Elderly Patients with Type 2 Diabetes Mellitus. [PDF]
Yao R +6 more
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Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
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ISI<sub>matsuda</sub> as a potential predictor of metabolic dysfunction-associated steatotic liver disease in patients with type 2 diabetes mellitus. [PDF]
Liu J +12 more
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Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]
Zhao J +8 more
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Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor. [PDF]
Han F +8 more
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