Results 171 to 180 of about 375,010 (203)

Baked Bread Enhances the Immune Response and the Catabolism in the Human Body in Comparison with Steamed Bread

Nutrients, 2020
Pang Guangchang
exaly  

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.

Food Chemistry
Fan Zhang, Jinying Guo, Peiyao Li, Fen Zhao, Xue Yang, Qiaofen Cheng, J. S. Elmore, Ping Wang, Can Cui   +8 more
semanticscholar   +1 more source

Overcoming Steamed Bread Faults

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

Classification of Steamed Breads and Buns

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

Laboratory Preparation and Evaluation of Steamed Bread

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

A Novel Strategy Inspired by Steaming Chinese Steamed Bread for Preparation of Tannin-Furanic Rigid Bio-Foam

Construction and Building Materials, 2023
Wenbin Yuan, Xuedong Xi, Jun Zhang, Antonio Pizzi, Hisham Essawy, Guanben Du, Xiaojian Zhou, Xinyi Chen   +7 more
openaire   +1 more source

Steamed Breads

2016
openaire   +1 more source

Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Food Chemistry, 2015
Zhijian Li, Haifeng Li, Ke Bian
exaly  

Effects of ultrasound assisted dough fermentation on the quality of steamed bread

Journal of Cereal Science, 2018
Bao-Cheng Xu, Denglin Luo, Yunxia Yuan   +2 more
exaly  

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

Food Chemistry, 2019
Bao-Cheng Xu, Denglin Luo, Sihai Han
exaly