Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam
Author:
Funder
Foundation for Innovative Research Groups of the National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference36 articles.
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4. Effect of wheat flour substitution with potato pulp on dough rheology, the quality of steamed bread and in vitro starch digestibility;Cao;LWT - Food Science and Technology,2019
5. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process;Cui;Food Chemistry,2022
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