Review for "Effect of Storage Conditions on the Quality of Frozen Steamed Bread"
, 2021 openalex +1 more source
Correction: Microstructural Classification and Reconstruction of the Computational Geometry of Steamed Bread Using Descriptor‑Based Approach [PDF]
, 2022 Clement Kehinde Ajani +2 more
openalex +1 more source
FermentationSourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Zicheng Wang +3 more
doaj +1 more source
External Scientific Report - Updated food composition database for nutrient intake [PDF]
, 2013 This report is the final report of the EFSA contract CFT/EFSA/DCM/2011/03. The aim of the project was to provide EFSA with an updated food composition database covering approximately 1750 foods in combination with additional FoodEx2 facet descriptors ...
Dias, M. Graça +5 more
core
Feeding Hens For Egg Production [PDF]
, 1919 Exact date of bulletin unknown.PDF pages:
Munroe, H. D.
core
Effect of the addition of microwave, roasting pre‐treated pea flour on dough properties, sensory attributes, and nutritional profiles of steamed bread [PDF]
, 2023 Hui Sun +6 more
openalex +1 more source
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