Results 171 to 177 of about 10,500 (177)

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

Food Chemistry, 2010
Zhengqiang Jiang, Qiaojuan Yan
exaly  

Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

Food Bioscience
Weitao Zhou, Shengxin Ji, Junling Fang, Yi Li, Huiping Fan, Zhen Li, Xiaojie Wang, Biao Suo   +7 more
semanticscholar   +1 more source

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

Journal of Cereal Science, 2001
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

Chinese steamed bread: Packaging conditions and starch retrogradation

Cereal Chemistry, 2019
Xinzhong Hu, Liu Liu, Xiaoping Li
exaly  

Investigating the application of multiple-stage fermented glutinous rice procedure in dough preparation for Chinese steamed bread

Food Bioscience
Jia-Xuan Li, Jia-Xuan Shang, Feng-Ping Qin, Xiaona Guo, Ke-Xue Zhu, Jun‐Jie Xing   +5 more
semanticscholar   +1 more source

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