Results 161 to 170 of about 47,459 (283)

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Effects of growth stage and moisture content on the fermentation profile, chemical composition, and bacterial community structure of triticale silage. [PDF]

AMB Express
Lan M, Li M, Lei Y, Cheng Q, Wang J, Zhao Y, He X, Hu G, Chen C.   +8 more
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage. [PDF]

Food Chem X
Feng X, Li D, Zhu H, Yu Y, Huang S, Ma L, Dai H, Zhang Y.   +7 more
europepmc   +1 more source

Awns Enhance the Thousand Seed Weight of <i>Elymus nutans</i> Griseb. by Regulating Carbohydrate Contents and Gene Expression. [PDF]

Biology (Basel)
Qiu Y, Lu H, Zhao Y, Tang L, Zhang F, Zhang R, Xie W.   +6 more
europepmc   +1 more source

Application of Broccoli Stalk Powder in Bread Formulations. [PDF]

Molecules
Margarit ER, Georgescu AA, Popescu EC, Tüğen A, Buruleanu CL.   +4 more
europepmc   +1 more source

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota. [PDF]

Curr Res Food Sci
Yang Y, Xie Y, Liu R, Cui X, Cui C, Cheng Q, Li P, Zhao R.   +7 more
europepmc   +1 more source

Unlocking the potential of purple wheat bran through superfine grinding: Effects on its physicochemical properties and fortified bread quality. [PDF]

Food Chem X
Jiang Y, Wu K, Tan EN, Xu X, Cheng KHM, Zhou W.   +5 more
europepmc   +1 more source

The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread. [PDF]

Food Sci Nutr
Tianying S, Zhuohao W, Jian R.
europepmc   +1 more source

Acorn Bread: The Synergy of Acorn Flour, Sustainability, and EU Organic Standards. [PDF]

Foods
Lončarić P, Jukić M, Velić D, Lukinac J.   +3 more
europepmc   +1 more source