Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]
Chen J +8 more
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Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch. [PDF]
Ma Z +8 more
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Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]
Liu C +9 more
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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]
Liu Y +5 more
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Nutritional and sensory characteristics of developed wheat burger buns incorporated with different levels of steamed-squid (<i>Loligo forbesii</i>) powder. [PDF]
Ali RFM, El-Anany AM.
europepmc +1 more source
From Molecular to Macroscopic: Dual-Pathway Regulation of Carrot Whole Flour on the Gluten-Starch System. [PDF]
Wang H, Tian X, Zhang R, Li H.
europepmc +1 more source
Effects of Co-Fermentation with <i>Lactobacillus</i> and Yeast on the Structural and Physicochemical Properties of Millet Starch. [PDF]
Guo X +12 more
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Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation. [PDF]
Guo Z +6 more
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Spatial distribution of healthy food options: an evaluation of the food environment in Putrajaya. [PDF]
Noor NFM +4 more
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