Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

Yanfei Cao, Lijun Jiang, Wenjing Suo +6

Food Chemistry

Food composition and properties

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2021Academic literature61 citationsDOI

Perspective: How to Develop Nutrient Profiling Models Intended for Global Use: A Manual

Adam Drewnowski, Daniel Amanquah, Breda Gavin-Smith

Advances in Nutrition

Child Nutrition and Water Access

Nutrient profiling (NP) models aim to assess the nutritional quality of individual foods, according to their energy content and nutrient composition. NP models, initially created to prevent obesity...

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Research Library

Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp

Perspective: How to Develop Nutrient Profiling Models Intended for Global Use: A Manual

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