Results 141 to 150 of about 1,283 (151)

Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2019
Yu Liu, Xiaoping Li, Zhen Ma
exaly  

Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread

Food Chemistry, 2010
Zhengqiang Jiang, Qiaojuan Yan
exaly  

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Journal of Cereal Science, 2015
Ru Sun, Zhengmao Zhang
exaly  

Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats

Journal of Cereal Science, 2007
Feng Chen, Dongsheng Chen, Yan Zhang
exaly  

Relationship of Protein Quantity, Quality and Dough Properties with Chinese Steamed Bread Quality

Journal of Cereal Science, 2001
exaly  

Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing

Food Control, 2014
Bujun Wang
exaly  

Preparation of Chinese Steamed Bread with Good Water-Binding Capacity and Emulsibility

Journal of Food Processing and Preservation, 2013
Shan Xiao, Shaoyun Wang, Pingfan Rao, Lixin Huang   +3 more
openaire   +1 more source

Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

International Journal of Food Science and Technology, 2019
Jingming Ning, Gary G Hou, Zhengzhu Zhang   +2 more
exaly  

The use of composite flours in Mantou. Chinese steamed bread

1984
Jin, M.G., Sluimer, P.
openaire   +1 more source

Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread

Food Chemistry
Ao Li, Yingmin Jia, Xinying Ma
exaly