Results 181 to 190 of about 94,378 (201)

Laboratory Preparation and Evaluation of Steamed Bread

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

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

Nutrients, 2020
Guangchang Pang
exaly  

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

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

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

Steamed Bread Spoilage, Food Safety, and Staling

2016
Sidi Huang, Diane Miskelly
openaire   +1 more source

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

Journal of Cereal Science, 2018
Bao-cheng Xu, Denglin Luo, Yunxia Yuan
exaly  

Steamed Breads

2016
openaire   +1 more source

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  

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiao-xi Wang
exaly  

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chemistry, 2020
Jinying Guo, Guoyan Ren, Sihai Han
exaly