Results 191 to 195 of about 6,727,382 (195)

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT - Food Science and Technology, 2015
Xueling Zheng, Xiao-Xi Wang, Ke Bian
exaly  

Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Journal of Cereal Science, 2014
Sen Ma, Shuangqi Tian, Xueling Zheng
exaly  

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

Food Chemistry
Qihe Chen, Simin Gu
exaly  

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Agricultural Sciences in China, 2007
exaly  

Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Food Research International
exaly