Results 181 to 190 of about 35,290 (268)

Coiling of lugworm feces reveals universal mechanics for the shape of poo. [PDF]

Nat Commun
Habibi M, Ribe NM, Bonn D.
europepmc   +1 more source

Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators. [PDF]

Curr Res Food Sci
Wang X, Wang M, Chen J, Ge W, Lu C, Xu Y, Ren X.   +6 more
europepmc   +1 more source

Correction: Effect of hulless barley flours on dough rheological properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source

Extrusion-modified <i>Lentinula edodes</i> stems enhance dough properties: Dependence on dietary fiber composition. [PDF]

Food Chem X
Wen L, Qin J, Zheng J, Guo Z, Zheng B, Zheng Y.   +5 more
europepmc   +1 more source

Additive-Free Edge-Functionalized Graphene Dough. [PDF]

Small
Walker A, Faisal SN, Ryder G, Jalili AR, Gambhir S, O'Dell L, Sayyar S, Wallace GG, Officer DL.   +8 more
europepmc   +1 more source

Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems. [PDF]

Foods
Yuan Y, Liu P, Zhang Y, Zhang Y, Song M, Wang H, Shen H, Zhang H, Liu X.   +8 more
europepmc   +1 more source

3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties. [PDF]

Gels
Filomena-Ambrosio A, Sotelo-Díaz LI, Barrios-Rodríguez YF, Vicente-Jurado D, Aragón-Rojas S, Quintanilla-Carvajal MX, Igual M, Martínez-Monzó J, García-Segovia P.   +8 more
europepmc   +1 more source

Stimulation of probiotics by ultrasound pre-treatment and their subsequent incorporation in bread system: A new strategy for bread containing live probiotic. [PDF]

Ultrason Sonochem
Zhai J, Lu L, Mi J, Zhou W.
europepmc   +1 more source

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