The impact of magnetic field-assisted freeze–thaw treatment on the quality of foxtail millet sourdough and steamed bread
2024 · Food Chemistry · 13 citations
https://doi.org/10.1016/j.foodchem.2024.139219
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Xiaodi Zhang
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Xiaodi Zhang is an academic researcher. The author has contributed to research in topics: Food composition and properties & GABA and Rice Research & Nutritional Studies and Diet. The author has an h-index of 4, co-authored 6 publications.
Papers by this author
worksCharacteristic odor of foxtail millet from different area with different sowing time based on gas chromatography-mass spectrometry
2024 · Journal of Future Foods · 9 citations
https://doi.org/10.1016/j.jfutfo.2024.01.004
Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing
2024 · Food Chemistry X · 9 citations
https://doi.org/10.1016/j.fochx.2024.101541
Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality
2024 · Journal of Food Science · 6 citations
https://doi.org/10.1111/1750-3841.17305
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