Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder. [PDF]
Foods, 2023 Syu PC, Zhang QF, Lin SD.
europepmc +1 more source
Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread. [PDF]
Foods, 2023 Liu W +4 more
europepmc +1 more source
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography. [PDF]
Sensors (Basel), 2023 Yu Y, Jia C, Wang J, Pi F, Dai H, Liu X.
europepmc +1 more source
Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp. [PDF]
Ultrason Sonochem, 2023 Song J +9 more
europepmc +1 more source
Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter. [PDF]
Foods, 2023 Tang N +5 more
europepmc +1 more source
Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour. [PDF]
Front Nutr, 2022 Tian S, Wei Y, Chen Z.
europepmc +1 more source
Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. [PDF]
Foods, 2022 Fu L, Nowak A, Zhao H, Zhang B.
europepmc +1 more source
Computational Insights and In Silico Characterization of a Novel Mini-Lipoxygenase from Nostoc Sphaeroides and Its Application in the Quality Improvement of Steamed Bread. [PDF]
Int J Mol Sci, 2023 Xia B +6 more
europepmc +1 more source
Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]
FoodsBi Z +8 more
europepmc +1 more source
Synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae to improve the quality of wheat bran dietary fiber-steamed bread. [PDF]
Food Chem X, 2022 Wang Z, Ma S, Li L, Huang J.
europepmc +1 more source