Starters - Globe Thesis

Keyword [Starters] Result: 21 - 35 \| Page: 2 of 2
21.	Studies On Preparation Of Freeze-dired Lactic Acid Bacteria Sourdough Starters And Their Effects On Chinese Steam Bread
22.	Application And Formulation Optimization Of Three Kinds Of Lactic Acid Bacteria Starters For Fermented Sausage
23.	The Study On Meat Starters And Application In Fermented Sausage
24.	Study On The Technological Conditions Of Defined Fungal Liquid Starters For Glutinous Rice Wine In Submerged Fermentation
25.	The Microbiota Dynamics During The Solid-State Fermentation Process Of Medium-Temperature And Hightemperature Daqu Starters
26.	Effects Of Added Components And Lactic Acid Bacteria Starters On The Form And Absorptance Properties Of Calcium In Soybean Milk
27.	Study On The Mechanism Of Lactobacillus Sanfranciscensis On Sourdough Bread Quality And Improvement Of Its Bread Flavor
28.	Effect Of Lactobacillus Plantarum P-8 And Yoghurt Starters On The Flavor Of Fermented Milk
29.	Molecular Characteristics Of 32 Strains Of Saccharomyces Cerevisiae From Different Dough Starters And Their Fermented SFS Flavors
30.	Study On The Flavor Characteristics Of Steamed Breads With Different Starters
31.	The Dynamic Change Of Microbial Flora Of Vegetables Fermented With Starters During Spoilage
32.	SSR Analysis Of Saccharomyces Cerevisiae Population In Sourdough Starters Collected From The Old Silk Road(in China)
33.	Study On The Effect Of Different Starters On The Quality And Purine Residue Of Fermented Lamb Jerky
34.	Microbial Communities Of Rice Wine Starters And The Improvement Of Baerqu
35.	Study On The Screening And Fermentation Characteristics Of Yogurt Starters With Different Compound Proportions
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