Results 171 to 180 of about 1,371,505 (181)

Quantitative analysis of Chinese steamed bread staling using NIR, MIR, and Raman spectral data fusion

Food Chemistry, 2023
exaly  

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

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

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

Food Chemistry, 2010
Zheng-qiang Jiang, Qiaojuan Yan
exaly  

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

Journal of Cereal Science, 2001
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
Yan Zhang, Feng Chen, Xianchun Xia
exaly  

The use of composite flours in Mantou. Chinese steamed bread

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

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

Food Hydrocolloids, 2011
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

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

Food Control, 2014
Bujun Wang
exaly  

Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

Food and Health
Yong-Hui Yu, Tong Sang, Xiao-Dan Liu
openaire   +1 more source