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Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin

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Published in:Food Quality and Safety
Format: Online Article RSS Article
Published: 2026
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container_title Food Quality and Safety
description
discipline_display Medical & Health Sciences
discipline_facet Medical & Health Sciences
format Online Article
RSS Article
genre Journal Article
id rss_article:26771
institution FRELIP
journal_source_facet Food Quality and Safety
publishDate 2026
publishDateSort 2026
record_format rss_article
spellingShingle Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
— — — — — Health and Safety
Public Health
Medical & Health Sciences
sub_discipline_display Public Health
sub_discipline_facet Public Health
subject_display — — — — — Health and Safety
Public Health
Medical & Health Sciences
— — — — — Health and Safety
Public Health
Medical & Health Sciences
subject_facet — — — — — Health and Safety
Public Health
Medical & Health Sciences
title Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_auth Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_full Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_fullStr Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_full_unstemmed Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_short Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
title_sort mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin
topic — — — — — Health and Safety
Public Health
Medical & Health Sciences
url https://academic.oup.com/fqs/article/doi/10.1093/fqsafe/fyag002/8417006?rss=1