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Formulation Optimization and Quality Analysis of Moringa Seed Multigrain Bread Based on Fuzzy Mathematics

• Authors : Junli LÜ; Zhilong REN; Yueying YUN

Subjects: moringa seed; multigrain; bread

• Source: Shipin gongye ke-ji, Vol 44, Iss 23, Pp 167-174 (2023)

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Effect of Edible Alkali Addition on the Quality Characteristics of Different Frozen Multigrain Doughs

• Authors : Wenkai DU; Tongchao SU; Xianghua HU

Subjects: edible alkali; frozen multigrain dough; water distribution

• Source: Shipin gongye ke-ji, Vol 44, Iss 24, Pp 54-62 (2023)

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In Vitro Digestion Properties of Low GI Wolfberry Multigrain Meal Replacement Powder

• Authors : Lingli TIAN; Jiao MA; Jun LIU

Subjects: low glycemic index (gi); coarse grains; wolfberry

• Source: Shipin gongye ke-ji, Vol 45, Iss 12, Pp 342-350 (2024)

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Effects of Extrusion on Nutritional Quality and Physicochemical Properties of Multigrain Meal Replacement Powder

• Authors : Xia WANG; Yongji LIU; Jimin BAI

Subjects: ereal; extrusion; nutritional quality

• Source: Shipin gongye ke-ji, Vol 44, Iss 22, Pp 28-35 (2023)

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Effect of Lactic Acid Bacteria Starter Cultures on the Quality of Multigrain Dough and Steamed Bread

• Authors : XIE Shuiqi, ZHANG Xiaotong, JIN Qiwen, LIU Lijun, MENG Xiangchen

Subjects: direct vat set starter culture; lactic acid bacteria; multigrain dough

• Source: Shipin Kexue, Vol 44, Iss 2, Pp 189-194 (2023)

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Preparation of Low Glycemic Index Multigrain Steamed Bun

• Authors : Sanshan ZHANG; Mengling YU; Ji LEI

Subjects: multigrain steamed bun; low glycemic index; buckwheat flour

• Source: Shipin gongye ke-ji, Vol 43, Iss 22, Pp 214-220 (2022)

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Impact of Lactic Acid Bacteria on the Quality of Yeast-Fermented Multigrain Bread

• Authors : Aixia ZHANG; Panpan MIAO; Pengliang LI

Subjects: multigrain bread; lactic acid bacteria; rheological property

• Source: Shipin gongye ke-ji, Vol 43, Iss 22, Pp 129-135 (2022)

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不同种类及加工方式对杂粮酸奶体外抗氧化活性的比较.

• Authors : 朱晓雪¹ ; 龚绵红¹; 杨秉坤¹

• Source: Transactions of the Chinese Society of Agricultural Engineering. 2023, Vol. 39 Issue 8, p268-275. 8p.

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Auxiliary Hypoglycemic Effect of Low-GI Multigrain Cocoa Powder

• Authors : Zhiguo NA; Shuang YU; Shuzhen HE

Subjects: coarse cereals; cocoa; hypoglycemic

• Source: Shipin gongye ke-ji, Vol 44, Iss 1, Pp 28-37 (2023)

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Effect of Endogenous Components on Digestive Characteristics of Low GI Noodles

• Authors : Tingting WANG; Zhimin KANG; Kangyi ZHANG

Subjects: multigrain mix; low gi noodles; endogenous components

• Source: Shipin gongye ke-ji, Vol 44, Iss 12, Pp 1-9 (2023)

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