Results 141 to 150 of about 22,298 (239)
Effects of coarse cereals on dough and Chinese steamed bread - a review. [PDF]
Front Nutr, 2023 Yang Y, Wang X.
europepmc +1 more source
Shipin gongye ke-jiIn this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN +6 more
doaj +1 more source
Care and use of a pressure cooker (1944) [PDF]
, 1944 "Reprinted, August, 1944."A pressure cooker is a scientific piece of apparatus and the directions given for its use must be followed explicity if it is to be a safe piece of equipment for home use.Care and use of a pressure cooker.
Carl, Flora L., Jopling, Letha K.
core
Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
Shipin yu jixieObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming +4 more
doaj +1 more source
Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread. [PDF]
Front Nutr, 2023 Zhou W +7 more
europepmc +1 more source
Steamed rice bread in the Philippines-puto (rice bread)
food preservation science, 2001 Michio KOZAKI +3 more
openaire +2 more sources