Synergistic Interaction Between <i>Kazachstania humilis</i> and <i>Fructilactobacillus sanfranciscensis</i> Modulates Metabolic Reprogramming to Enhance Mantou Functionality in Liquid Sourdough. [PDF]
FoodsLiang J +5 more
europepmc +1 more source
Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]
FoodsWirkijowska A +4 more
europepmc +1 more source
Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa. [PDF]
FoodsOboulbiga EB +5 more
europepmc +1 more source
Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles. [PDF]
Food Sci NutrZi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc +1 more source
Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation. [PDF]
FoodsSun Y +6 more
europepmc +1 more source
Optimum Punching of Dough by the Straight Dough Baking Method
Journal of Cookery Science of Japan, 2002 Fujii, Kumiko +2 more
openaire +1 more source
Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health. [PDF]
Front NutrRibet L +7 more
europepmc +1 more source
Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour. [PDF]
FoodsWang X, Gao Z, Yang L, Ren J, Wang C.
europepmc +1 more source
Hybrid Breeding of Forest Mushroom-The Variation of the Mono Nuclear Mycellium [PDF]
, 2019 杜自彊, Tsu-Chiang Dough
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