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Keyword [JiaoZi]
Result: 1 - 14 | Page: 1 of 1
1.
The Study About Producing Process Of Traditional Jiaozi
2.
The Studies On Improvement Of Jiaozi Fermentation Power
3.
Effects Of Daqu Available For Wheat Food Fermentation On Steamed Bread Quality
4.
Studies On The Technology Of Traditional Flavor Frozen Steamed Bread Dough
5.
Preparation Of Bran Jiaozi And Its Application In Making Chinese Steam Bread
6.
Character Of Liquid Fermentation By JiaoZi And Its Effect On The Quality Of Steamed Bread
7.
Design And Optimization Of The Production Process Of Rice Jiaozi
8.
Study On Characteristics Of The Making Of Sourdough Steamed Bread Fermented With Jiaozi
9.
Jinnan JiaoZi Steamed Bread Production Technology Research
10.
The Formulation Of Compound Starter And Its Effects On The Quality Of Steamed Bread
11.
Characteristics Of Acetic Acid Bacteria In Jiaozi And Influence On Sourdough Fermentation For Chinese Steamed Breadmaking
12.
Screening Of Phytic Acid-degrading Yeast In Jiaozi And Its Characteristics Of Fermented Whole Wheat Steamed Bread Dough
13.
Study On The Flavor Characteristics Of Steamed Breads With Different Starters
14.
Development And Research Of JiaoZi Self-fermentable Flour
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