Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]
GelsLiu C, Dai B, Luo X, Song H, Li X.
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The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes. [PDF]
FoodsLewko P, Wójtowicz A, Kamiński DM.
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Effect of Polydextrose on the Cooking and Gelatinization Properties and Microstructure of Chinese Early Indica Rice. [PDF]
GelsWang M, Liu C, Luo X, Wu J, Li X.
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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough. [PDF]
MoleculesLiu X +6 more
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