Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification
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DOI: 10.3389/fnut.2025.1676290
Abstract: This study investigated the chemical composition and sensory acceptability of yeasted steamed wheat dumplings – a typical Central European side dish – that were fortified with wholegrain oat flours derived from two distinct cultivars –… read more here.
Keywords: yeasted steamed; oat flour; steamed dumplings; inclusion ... See more keywords