Results 131 to 140 of about 94,378 (201)

<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

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

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]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +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

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
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

Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality. [PDF]

Food Chem X
Zhao G, Pan M, Zhang X, Liao G, Wu Y, Yang Y, Yang L.   +6 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

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