Results 111 to 120 of about 375,010 (203)

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

<i>Poria cocos</i> Solid-State Fermentation for Bioprocessing Tartary Buckwheat: Nutritional Enhancement, Antioxidant Activity, and Application in Steamed Bread. [PDF]

Foods
Fan W, Tan B, Song B, Zhang B, Wang L, Wang Z, Jiang B.   +6 more
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

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Li J, Candao BNU, Zhu F.
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, Chi H, Zhang B, Lu Z, Liu H, Lu F, Zhu P.   +6 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

Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality. [PDF]

Ultrason Sonochem, 2023
Liu X, Ma Q, Cheng D, Zhang F, Li Y, Wang W, Wang J, Sun J.   +7 more
europepmc   +1 more source

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes. [PDF]

Foods, 2022
Guo D, Yin X, Cheng H, Chen J, Ye X.
europepmc   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties. [PDF]

Food Chem X, 2022
Gao Y, Liu T, Su C, Li Q, Yu X.
europepmc   +1 more source