Results 121 to 130 of about 375,010 (203)

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread. [PDF]

Foods, 2021
Zhang S, Chen S, Geng S, Liu C, Ma H, Liu B.   +5 more
europepmc   +1 more source

Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. [PDF]

Foods, 2022
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +1 more source

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]

Front Genet
Zhao J, Wang T, Zhao J, Qiao L, Wu B, Hao Y, Ge C, Feng Z, Zheng X.   +8 more
europepmc   +1 more source

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality. [PDF]

Food Sci Nutr, 2021
Pang J, Guan E, Yang Y, Li M, Bian K.
europepmc   +1 more source

Improving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor. [PDF]

Ultrason Sonochem
Han F, Song J, Qi M, Li Y, Xu M, Zhang X, Yan C, Chen S, Li H.   +8 more
europepmc   +1 more source

Quality Characteristics of Steamed Bread with Brown Rice Sourdough

Culinary Science & Hospitality Research, 2016
null 최동순, null 이명호, null 박향숙   +2 more
openaire   +1 more source

Wheat improves the quality of coarse cereals steamed bread by changing the gluten network

Applied Food Research
Mengru Han, Jiayue Zhou, Jiale Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +5 more
semanticscholar   +1 more source

Co-fermentation of Okara with Kluyveromyces Marxianus and Lactobacillus Plantarum and its Application in Chinese Steamed Bread

LWT
Yang Yang, Xiaojuan Tang, Hong Li, Xiangna Lin, Weiwei Wu, Shan He, Yunguo Liu   +6 more
semanticscholar   +1 more source

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

Food Science and Technology Research, 2016
Ren, Shuncheng, Ma, Ruiping
openaire   +2 more sources

Correction: Wu et al. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread. <i>Foods</i> 2022, <i>11</i>, 1091. [PDF]

Foods
Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.   +8 more
europepmc   +1 more source