Results 131 to 140 of about 6,727,382 (195)

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

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +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

Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch. [PDF]

Foods
Liu Y, Zhou Q, Li L, Gao S, Xiao Y, Zhang Y, Cheng J, Zhang H.   +7 more
europepmc   +1 more source

Fermentation Strategy and Non-<i>Saccharomyces</i> Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs. [PDF]

Foods
Hu X, Yang Y, Li Y, Zhao R, Tian S, Liu Z.   +5 more
europepmc   +1 more source

Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread

, 1999
Due to a lack of electrical ovens, it is often found that in the households of the lower-income communities, a home-made steamed bread is prepared in a saucepan on a gas cooker or an open fire.
Manley M., Nel M.M.
core  

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

Starch/Poly(butylene adipate-<i>co</i>-terephthalate) Blown Films Containing Quaternary Ammonium Salts and Ethylenediaminetetraacetic Acid for Food Preservation. [PDF]

Foods
Gao S, Wang Q, Li Y, Hou Y, Zhang J, Wu Y, Hou H.   +6 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