Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
Abstract 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...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
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Nature Portfolio
2021
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| Accès en ligne: | https://doaj.org/article/f7660d7ae28c4f7f8f88e7700d1cb16d |
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