Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process
Rongbin Cui, Yuchen Fei, Fan Zhu
Topics & Concepts
Food scienceChewinessSteamingChemistrySteamed breadWheat flourLeavening agentGlycemic indexFortificationGlutenBetaninBread makingAntioxidantFermentationGlycemicBiochemistryBiotechnologyBiologyInsulinBotanical Research and ApplicationsMicrobial Metabolites in Food BiotechnologyFood composition and properties