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

por Xiaoyue Li, Yuqiu Guo, Lirong Chen, Kaichang Liu, Kuijie Gong
Publicado 2021

An 11-bp insertion in Zea mays fatb reduces the palmitic acid content of fatty acids in maize grain.

por Lin Li, Hui Li, Qing Li, Xiaohong Yang, Debo Zheng, Marilyn Warburton, Yuchao Chai, Pan Zhang, Yuqiu Guo, Jianbing Yan, Jiansheng Li
Publicado 2011