Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread by Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng

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Comparative Genomics and Characterisation of the Role of <i>Saccharomyces cerevisiae</i> Respiration in the Fermentation of Chinese Steamed Bread by Yawen Gao, Yufeng Guo, Jianing Pang, Mingkai Liu, Tengdan Yuan, Qinhong Wang, Jingsheng Liu

Subjects: “…Chinese steamed bread…”
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Polydextrose Addition Improves the Chewiness and Extended Shelf-Life of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure by Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, Xingjun Li

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