Baking characteristics - Globe Thesis

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Keyword [Baking characteristics] Result: 1 - 12 \| Page: 1 of 1
1.	Effects Of Lactic Acid Bacteria Fermentation On The Baking Properties Of Sourdough Oat Bread
2.	Studies On Preparation Of Lactic Acid Sourdough Starters And Their Fermentation And Baking Properties
3.	Effects Of Recombinant Rhizopus Chinensis Lipase And Transglutaminase On The Anti-freezing Properties Of Frozen Dough Systems
4.	Studies On Cryoprotective Characteristics Of Frozen Doughs Using Thermostable Ice Structuirng Protein
5.	Study On Baking Characteristics And Quality Improvement Of Low-fat Cake Containing Propylene Glycol Esters
6.	The Nutritional And Baking Characteristics Of Wheat Bran Containing Black Bean Sourdough Bread
7.	Study On Suitable Harvesting Maturity And Curing Technology Of 5 Flue-cured Tobacco Barieties In Henan Tobacco Area
8.	Study On Agronomic Characters,Baking Characteristics And Nitrogen Requirement Of New Flue-cured Tobacco 09011
9.	Study On The Key Cultivation Measures And The Yellowing Characteristics Of Baking Of Yunyan 99 In Luzhou Tobacco Area
10.	Formula And Process Optimization Of Stretching Processed Cheese
11.	Development Of Enriched γ-aminobutyric Acid Chickpea Sourdough And Its Application In Bread
12.	Preparation Of Monascus Sorghum Sourdough And Its Effect On Bread Quality
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