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]
Bi Z +8 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]
Wang S +6 more
europepmc +1 more source
Effect of particle size variation of stabilized wheat germ on dough processing characteristics and steamed bread quality. [PDF]
Zhao G +6 more
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Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]
Jin YB +5 more
europepmc +1 more source
Effects of Rice Bran Extract on the Quality and Digestive Properties of Chinese Steamed Buns. [PDF]
Liu J +6 more
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Structural and functional properties of gluten proteins in air-classified sprouted wheat flour and their impact on steamed gluten quality. [PDF]
Pan J +10 more
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Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]
Wirkijowska A +4 more
europepmc +1 more source
White bread as the final preexamination meal improves gastric cleanliness and visualization during magnetic capsule endoscopy. [PDF]
Song Y +7 more
europepmc +1 more source
Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure. [PDF]
Liu C, Dai B, Luo X, Song H, Li X.
europepmc +1 more source
Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing. [PDF]
Song Q +6 more
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