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Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

Cereal chemistry, 2019-01, Vol.96 (1), p.76-85

2019

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Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles

Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a

2020

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Foods, 2023-04, Vol.12 (8), p.1686

2023

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Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.549-558

2015

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The effect of pineapple core fiber on dough rheology and the quality of mantou

Journal of food and drug analysis, 2015-09, Vol.23 (3), p.493-500

2015

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Effect of okara and vital gluten on physico-chemical properties of noodle

Czech Journal of Food Sciences, 2018-01, Vol.36 (4), p.301-306

2018

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Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.180-185

2015

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Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread

Journal of texture studies, 2014-10, Vol.45 (5), p.367-376

2014

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Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

Food science & technology, 2015-04, Vol.61 (1), p.56-62

2015

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Rheology of Fiber-Enriched Steamed Bread: Stress Relaxation and Texture Profile Analysis

藥物食品分析, 2012-03, Vol.20 (1), p.133-142

2012

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Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a

2022

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Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour

International journal of food engineering, 2018-01, Vol.14 (1)

2018

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小麥麩皮和加水量對麵糰性質和饅頭品質之影響

臺灣農業化學與食品科學, 2015-04, Vol.53 (2), p.001-008

2015

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Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono- δ-lactone

Food chemistry, 2009-07, Vol.115 (2), p.585-591

2009

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Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

International journal of food properties, 2013-10, Vol.16 (7), p.1429-1441

2013

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Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

International journal of food engineering, 2016-06, Vol.12 (4), p.411-419

2016

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Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar

Food science & technology, 2011-05, Vol.44 (4), p.1107-1112

2011

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EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

Journal of food quality, 2012-06, Vol.35 (3), p.207-216

2012

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EFFECTS OF DRYING TEMPERATURE AND EXTRACTION SOLVENT ON THE ANTIOXIDANT, COLOR AND SENSORY PROPERTIES OF ANGELICA SINENSIS LEAVES

Journal of food processing and preservation, 2013-08, Vol.37 (4), p.371-379

2013

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Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

Journal of cereal science, 2001-01, Vol.33 (1), p.27-37

2001

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On-line measurement of rheological properties of wheat flour extrudates with added oxido-reductants, acid, and alkali

Journal of food engineering, 2004-04, Vol.62 (2), p.193-202

2004

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Effects of emulsifiers on dough rheological properties and the texture of extruded noodles

Journal of texture studies, 2004-05, Vol.35 (1), p.93-103

Shiau, S.Y

2004

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of IClitoria ternatea/I Flowers

Foods, 2023-04, Vol.12 (8)

2023

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Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality: Dough and Steamed Bread with Pineapple Peel Fiber

Journal of food processing and preservation, 2015-12, Vol.39 (6), p.549-558

2015

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Effects of oxido-reductants on rheological properties of wheat flour dough and comparison with some characteristics of extruded noodles

Cereal chemistry, 1999-09, Vol.76 (5), p.614-620

1999

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Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality

The effect of pineapple core fiber on dough rheology and the quality of mantou

Effect of okara and vital gluten on physico-chemical properties of noodle

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Effect of Calamondin Fiber on Rheological, Antioxidative and Sensory Properties of Dough and Steamed Bread

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

Rheology of Fiber-Enriched Steamed Bread: Stress Relaxation and Texture Profile Analysis

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour

小麥麩皮和加水量對麵糰性質和饅頭品質之影響

Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono- δ-lactone

Instrumental Textural and Rheological Properties of Raw, Dried, and Cooked Noodles with Transglutaminase

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar

EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES

EFFECTS OF DRYING TEMPERATURE AND EXTRACTION SOLVENT ON THE ANTIOXIDANT, COLOR AND SENSORY PROPERTIES OF ANGELICA SINENSIS LEAVES

Effects of Alkali and Acid on Dough Rheological Properties and Characteristics of Extruded Noodles

On-line measurement of rheological properties of wheat flour extrudates with added oxido-reductants, acid, and alkali

Effects of emulsifiers on dough rheological properties and the texture of extruded noodles

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of IClitoria ternatea/I Flowers

Effect of the Amount and Particle Size of Pineapple Peel Fiber on Dough Rheology and Steamed Bread Quality: Dough and Steamed Bread with Pineapple Peel Fiber

Effects of oxido-reductants on rheological properties of wheat flour dough and comparison with some characteristics of extruded noodles

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