Results 91 to 100 of about 9,854 (143)

Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

Preparation and Quality Evaluation of Steamed Buns with Spirulina Powder. [PDF]

Foods
Wang Y, Lyu Y, Xu L, Liu K, Chen J.
europepmc   +1 more source

From Molecular to Macroscopic: Dual-Pathway Regulation of Carrot Whole Flour on the Gluten-Starch System. [PDF]

Foods
Wang H, Tian X, Zhang R, Li H.
europepmc   +1 more source

Effects of adding food ingredients rich in dietary fiber and polyphenols on the microstructure, texture, starch digestibility and functional properties of Chinese steamed bun. [PDF]

Food Chem X
Wang G, Yuan Y, Chen F, Huang H, Luo F, Duan R, Zhou Q, Luo J, Luo P, Liu L.   +9 more
europepmc   +1 more source

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior. [PDF]

Food Chem X
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +1 more source

A Culinary Medicine Perspective on Whole Grain Oats. [PDF]

Am J Lifestyle Med
Hanus A.
europepmc   +1 more source

Upcycling of Beer Processing Residues: Insights for Microbreweries Sustainability. [PDF]

ACS Omega
Couto GH, Bortolini DG, Hernandes EE, Hashimoto EH, Boettcher DL, Rodrigues SÁ, Alves da Cunha MA, Pagnoncelli MGB.   +7 more
europepmc   +1 more source

The aggregation characteristics of gluten proteins in whole wheat steamed buns at different thermal treatment temperature: An insight from dietary fiber. [PDF]

Food Chem X
Zhang S, Li H, Nie Y, Yang L, Zhu D.
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

Multifunctional Edible Amaranths: A Review of Nutritional Benefits, Anti-Nutritional Factors, and Potential in Sustainable Food Systems. [PDF]

Foods
Terzieva S, Baycheva S, Tzanova M, Ivanova T, Dimitrova D, Grozeva NH.   +5 more
europepmc   +1 more source