Font Size:
a
A
A
Keyword [Staling]
Result: 41 - 52 | Page: 3 of 3
41.
Effect of amylose content and gluten on gelatinization and retrogradation of starch blends and starch/gluten blends and on bread staling
42.
Roles of carbohydrates and proteins in the staling of wheat flour tortilla
43.
The study of bread staling using visible and near-infrared reflectance spectroscopy
44.
Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling
45.
Preparation And Property-studies Of Sepia Nano Ink And Its Application In Bread
46.
Research On The Formation Mechanism And Improvement Strategy Of Chinese Steamed Bread Quality Based On The Characteristic Components Of Wheat Flour
47.
Studies On Microbial Community Diversity In Sourdough From Different Areas Of China And Its Effect On The Characteristics Of Steamed Bread
48.
The Research On Process Technology And Anti-staling Of Fermented Potato-rice Cake
49.
Study On The Effect Of Grain Raw And Auxiliary Ingredients On The Quality Characteristics Of Hot-packed Steamed Bread
50.
Improvement And Mechanism Of Amylolytic Enzymes On Gluten-free Bread Quality
51.
Study On The Effects Of Compound Improver On Bread Quality And Its Mechanism
52.
Effects Of Three Functional Sugars On The Quality Characteristics And Anti-staling Of Bread
<<First
<Prev
Next>
Last>>
Jump to
