Results 161 to 170 of about 10,500 (177)

Flavor Profile Disclosure Of Chinese Steamed Breads  (Csbs) by Sensomics Approach

SSRN Electronic Journal, 2022
Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, shiqing song, Xiaoming Zhang, Chi-Tang Ho   +7 more
openaire   +1 more source

Impact of fermentation duration in fermented glutinous rice wine dough procedure on the staling of Chinese steamed bread

Food Bioscience
Jia-Xuan Shang, Jia-Xuan Li, Feng-Ping Qin, Yi‐Peng Bai, Xiaona Guo, Ke-Xue Zhu, Jun‐Jie Xing   +6 more
semanticscholar   +1 more source

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Foods, 2022
Huan Cheng, Ye Xingqian, Cheng Huan
exaly  

Elucidating flavor compounds in Chinese steamed bread via glutinous rice wine-fermented dough technique: A triangulated analysis combining electronic tongue, SPME-GC-MS, and quantitative descriptive analysis

Food Bioscience
Jia-Xuan Li, Feng-Ping Qin, Mengdie Chen, Yu-yu Liu, Xiaona Guo, Ke-Xue Zhu, Fei Gao, Jun‐Jie Xing   +7 more
semanticscholar   +1 more source

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

Food Chemistry
Mengge Ma, Ao Li, Jin-An Feng, Zhixin Wang, Yingmin Jia, Xin-ying Ma, Yawei Ning   +6 more
semanticscholar   +1 more source

Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread

Journal of Cereal Science
Jianwei Fan, Xiaolin Qin, Zhilong Zeng, Yao Li, Xiong Liu   +4 more
semanticscholar   +1 more source

Antifungal activities of Pediococcus pentosaceus LWQ1 and Lactiplantibacillus plantarum LWQ17 isolated from sourdough and their efficacies on preventing spoilage of Chinese steamed bread

Food Control
Xueying Wu, Yongxin Liu, Zhengli Guo, Na Ji, Qingjie Sun, Tongjie Liu, Yang Li   +6 more
semanticscholar   +1 more source

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

Food Hydrocolloids, 2011
exaly  

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

LWT - Food Science and Technology, 2019
Bowen Yan, Chen Wei, Daming Fan
exaly  

The use of composite flours in Mantou. Chinese steamed bread

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