Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]
Chen J +8 more
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Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. [PDF]
Chen Y, Yang X, Guo H, Li J, Ren G.
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Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. <i>Foods</i> 2022, <i>11</i>, 1091. [PDF]
Wu D +8 more
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Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread. [PDF]
Wang H, Lv D, Dong N, Wang S, Liu J.
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Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]
Du X, Ma X, Min J, Zhang X, Jia Z.
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Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp. [PDF]
Yan B +6 more
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Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers
Laohaprasit, N., Sricharoenpong, K.
doaj +1 more source
Novel Salt-Tolerant Xylanase from a Mangrove-Isolated Fungus Phoma sp. MF13 and Its Application in Chinese Steamed Bread. [PDF]
Wu J, Qiu C, Ren Y, Yan R, Ye X, Wang G.
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Mechanistic insights into gluten network alteration in <i>Rumex hanus</i>-fortified steamed bread: From molecular interactions to quality characteristics. [PDF]
Zheng Z +9 more
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Postprandial Glycemic Impact of Meal Timing and Staple Type in Outpatients with Dysglycemia: A Pilot Study Under a Streamlined and Real-World Framework. [PDF]
Wang S +6 more
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