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- W2519460127 abstract "Traditional steamed bread is low in salt, fat, and sugar. Some nontraditional steamed products have been developed with higher sugar and fat contents to meet apparent consumer demands. There are now opportunities for manufacturers to introduce healthier products with reduced levels of both sugar and fat. The nutritional value of all types of steamed bread can be improved by fortification with macronutrients and micronutrients, giving manufacturers the potential for targeting specific groups such as people with diabetes, those wishing to improve consumption of dietary fiber, and those seeking generally healthier eating." @default.
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- W2519460127 date "2016-01-01" @default.
- W2519460127 modified "2023-09-23" @default.
- W2519460127 title "Nutrition of Steamed Products" @default.
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- W2519460127 doi "https://doi.org/10.1016/b978-0-08-100715-0.00012-4" @default.
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