Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used...

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Detalles Bibliográficos
Autores principales: Li, Xiaoyue, Guo, Yuqiu, Chen, Lirong, Liu, Kaichang, Gong, Kuijie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357799/
https://www.ncbi.nlm.nih.gov/pubmed/34381161
http://dx.doi.org/10.1038/s41598-021-95926-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8357799/
https://www.ncbi.nlm.nih.gov/pubmed/34381161
http://dx.doi.org/10.1038/s41598-021-95926-3

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