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 +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.
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Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]
FoodsLiu Y +5 more
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Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. [PDF]
FoodsMa R +7 more
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Lactic acid bacteria‐fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae‐enriched steamed bread [PDF]
Zhiqiang Jin, Yaoguang Gu, Wen Zhang
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Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles
Yan Li +5 more
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Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]
J Fungi (Basel)Gao Y +6 more
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Food Sources of EPA and DHA in the Diets of American Children, NHANES 2003-2010 [PDF]
, 2015 Dobbs-Oates, Jennifer +2 more
core +1 more source
Quality Characteristics of Steamed Bread with Repeated Fermentation Processes
Journal of the Korean Society of Food Science and Nutrition, 2011 Ki-Bo Choi +4 more
openaire +1 more source