Results 141 to 150 of about 6,727,382 (195)

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

Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]

Compr Rev Food Sci Food Saf
Meng K, Luo D, Bai Z, Yue C, Li P, Chen Y, Han S.   +6 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

Postprandial Glycemic Impact of Meal Timing and Staple Type in Outpatients with Dysglycemia: A Pilot Study Under a Streamlined and Real-World Framework. [PDF]

Int J Gen Med
Wang S, Song S, Gao J, Wu W, Fu Y, Yuan T, Zhao W.   +6 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Li J, Candao BNU, Zhu F.
europepmc   +1 more source

Milling and Differential Sieving to Impact Buckwheat (<i>Fagopyrum esculentum</i>) Flour Techno-Functional Properties and Steamed Buckwheat Cake Quality. [PDF]

Foods
Niu C, Sarıkaya S, Ren M, Feng J, Ye F.
europepmc   +1 more source

Effects of Rice Bran Extract on the Quality and Digestive Properties of Chinese Steamed Buns. [PDF]

Foods
Liu J, Zhang Z, Wang S, Lu S, Fan H, Li H, Wang J.   +6 more
europepmc   +1 more source

Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread. [PDF]

Food Chem X
Chen B, Wang X, Wu S, Wu S, Zhang J, Wang L, Qiao Y, Liu H.   +7 more
europepmc   +1 more source