Dynamic Change of Quality During the Stuffed Bun Steamed Process.

Foods · 2026 · PMC12939501 · PMID 41750806

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a decreasing trendno p-value reported

As steaming time increased, the onset temperature (T 0 ), peak temperature (T p ), conclusion temperature (T c ), and gelatinization enthalpy (ΔH) all showed a decreasing trend.

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