Results 191 to 200 of about 35,290 (268)

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

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

Dough strength as measured by dough profiling and the extensigraph

, 1996
openaire   +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

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

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