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Keyword [Sourdough]
Result: 1 - 9 | Page: 1 of 1
1.
Bacterial Diversity Of Chinese Traditional Sourdough,Isolation Bacteriocin-producing Lactic Acid Bacteria,and Mechanism Of Activating Transcription The Operon Of RtcBA By RtcR Protein
2.
Variation Analysis Of Microbial Diversity In Sourdough And Its Influence On The Flavor Of Chinese Steamed Bread
3.
Study On Microbial Screening?Identification And Special Fermentation Agent Of Chuantou Steamed Bread In Pucheng
4.
The Effects Of Lactobacillus On The Quality Of The Sourdough Steamed Bread And Its Starch Digestibility
5.
Screening Of High-producing Exopolysaccharide Lactic Acid Bacteria And Structural Analysis Of Exopolysaccharide
6.
Study On The Application Of Tannase-producing LAB In Legumes Sourdough Steamed Bread
7.
Research On The Dynamic Changes Of Microbial Community And The Separation And Screening Of Main Fermenting Strains In Traditional Fermented Sourdough
8.
Study On The Relationship Between The Change Of Soluble Sugar And Bacteria In The Fermentation Process Of Black Big Steamed Bread Starter
9.
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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