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Keyword [Bread]
Result: 1 - 20 | Page: 1 of 2
1.
Functional And Diversity Analysis Of TaERF5 In Wheat
2.
Variation Analysis Of Microbial Diversity In Sourdough And Its Influence On The Flavor Of Chinese Steamed Bread
3.
Effects Of Solid State Fermentation With Cordyceps Militaris SN-18 On Physicochemical Characteristics And Functional Properties Of Chickpea
4.
Study On Microbial ScreeningăIdentification And Special Fermentation Agent Of Chuantou Steamed Bread In Pucheng
5.
Identification And Analysis Of Drought Responsive Genes In ABA -dependent And -independent Signalling In Roots Of Bread Wheat (Triticum Aestivum L.)
6.
Analysis Of Microbial Community Structure In Steamed Bread And The Research On The Pulsed Light Sterilization
7.
Fine Mapping TaFLW1,a Major Gene Controlling Flag Leaf Width In Bread Wheat
8.
Study On Isolation And Identification Of Microbial Bee Bread And Optimization Of Liquid Fermentation Conditions By Response Surface Method
9.
Gene Clonging,Expression And Molecular Improvement Of Novel Glucose Oxidase
10.
Analysis Of Microflora In Bee Bread And Screening,Identification And Application Of Lactic Acid Bacteria And Yeast
11.
Recombinant Expression,Fermentation Optimization And Application Of Maltotetraose Amylase From Pseudomonas Saccharophila
12.
The Effects Of Lactobacillus On The Quality Of The Sourdough Steamed Bread And Its Starch Digestibility
13.
Isolation And Function Of Transcription Factors Regulating Expression Of The TaAGPL1 Gene In Bread Wheat(Triticum Aestivum L.)
14.
Study On The Application Of Tannase-producing LAB In Legumes Sourdough Steamed Bread
15.
High Performance Screening And Functional Optimization Of Compound Bread Starter
16.
Modification And Application Of Wheat Bran Dietary Fiber And Its Probiotic Effect On Lactic Acid Bacteria
17.
Solid State Fermentation Of Edible And Medicinal Fungi Improves Functional Properties Of Wheat Bran And Bran-Containing Products
18.
Application Of Lactic Acid Bacteria Starter In Burger Buns Anticorrosion
19.
Study On The Relationship Between The Change Of Soluble Sugar And Bacteria In The Fermentation Process Of Black Big Steamed Bread Starter
20.
Study On The Relationship Between The Changes Of Free Amino Acids And The Bacteria During The Fermentation Of Black Big Steamed Bread Starter
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