Frozen-dough - Globe Thesis

Keyword [Frozen-dough] Result: 41 - 60 \| Page: 3 of 4
41.	Study On The Mechanism Of The Change Of Processing Properties And Its Effect The On The Bread Quality During The Process Of Frozen Dough
42.	Study On The Preparation Of Antifreeze Peptide From Fish Skin And Its Cryoprotective Effects On Frozen Doughs
43.	Sourdough Fermented By Exopolysaccharide Forming Strain:Application And Mechanism Studies In Frozen Dough
44.	Intervention And Mechanism Study Of Recombinant Antifreeze Proteins On Quality Deterioration Of Frozen Dough
45.	Extraction And Detection Of The Apline Wheat And Impact On The Bread Frozen Dough
46.	Effect Of Improver On The Quality Of Frozen Dough And Baked Bread
47.	Effect On Sodium Carboxymethyl Cellulose With Different Structures On Quality Of Frozen Dough And Its Mechanism
48.	Effects Of Ryegrass Antifreeze Protein On The Quality Of Frozon Dough
49.	Effect Of Ultrasound-Assisted Freezing On Processing Quality Of Dough And Its Mechanism
50.	Study On Production Of Frozen Dough Steamed Bread And Its Quality Improvement
51.	Effect Of Cyclodextrins On The Quality And Anti-staling Of Prebaked Bread
52.	Study On The Relationship Between Moisture Distribution And Texture Of Frozen Dough And Development A Frozen Dough Improver
53.	Effects Of Different Veasts On The Quality Of Frozen Dough And Protein Changes During Freezing And Storage
54.	Study On Alfalfa Ice Structuring Proteines Improvement On Mechanical Property Of Frozen Dough
55.	The Effect Of Antifreeze Proteins On The Frozen Dough And Steamed Bread Quality Unber Frozen Environment
56.	Effect Of Carrageenan On Baking Quality Of Frozen Dough During Freeze-thaw Cycles
57.	Study On Preparation Of Compound Multigrain Bread And Processing Characteristics Of Frozen Dough
58.	Effect Of Pigskin Gelatin On Frozen Dough And Its Bread Quality And Mechanistic Study
59.	Study On The Technology Of Producing Frozen Dough Of Southern Steamed Bread
60.	Study On Key Technology And Quality Improvement Of Steamed Bread Dough
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