Results 91 to 100 of about 1,999 (169)

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality. [PDF]

Breed Sci, 2018
Du X, Ma X, Min J, Zhang X, Jia Z.
europepmc   +1 more source

Effect of Powdered Green Tea on the Qualities of Steamed Bread

Science of Cookery, 1990
Shigaki, Hitomi, Oshige, Yoshimi, Kajita, Taketoshi   +2 more
openaire   +1 more source

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +1 more source

Enhancing the Quality of Black Bean by <i>Ganoderma oregonense</i> Solid-State Fermentation and Its Application in Steamed Bread. [PDF]

Foods
Zhang S, Wang Z, Ren X, Bai K, Wang H, Wang Y, Deng B.   +6 more
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

White bread as the final preexamination meal improves gastric cleanliness and visualization during magnetic capsule endoscopy. [PDF]

Medicine (Baltimore)
Song Y, Huang C, Lu H, Hu S, Zhang J, Zhou G, Wang P, Wang P.   +7 more
europepmc   +1 more source

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

Understanding the Impact of Single-Helical Maize Amylose on Steamed Bun Hardness Enhancement. [PDF]

Foods
Yu J, Zhang Z, Ran S, Li X, Wang C, Guo J, Lian X.   +6 more
europepmc   +1 more source

Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread. [PDF]

Foods
Lin J, Dong L, Han X, Sun J, Shen C, Yang H.   +5 more
europepmc   +1 more source