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Conflicts of Interest The authors declare no conflicts of interest. References 1, , , , and , “Effect of Harsh Environmental Conditions on the Tensile Properties of GFRP Bars,” Composites Part B: Engineering 45, no. 1 (2013): 835–844. 2, , , , and , “Exposure to Alkaline Solution and Water Affects the Strength–Porosity Relationship of GFRP Rebar,” Composites Part B: Engineering 39, no. 5 (2008): 764–772.
This study investigated the thermal, rheological, morphological and nutritional properties of corn-wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF).
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