Steamed-bread - Globe Thesis

Keyword [Steamed-bread] Result: 121 - 140 \| Page: 7 of 10
121.	Biodiversity Of Chinese Traditional Sourdough Microbiota And Its Flavor Metabolism
122.	Intraspecific Diversity Of Saccharomvces Cerevisiae And Lactobacillus Sanfranciscensis Isolates From Chinese Traditional Sourdough And Their Interaction
123.	Quality Management Of Steamed Bread Factory And Technological Design
124.	Studies On The Producing Process And Qualities Of Chinese Steamed Bread Of Defatted Wheat Germ
125.	Effect Of Wheat Flour Yield And Polished-graded Ratio On The Quality And Flavor Of Wheat Steamed Bread
126.	The Difference Of The Composition Of Different Granularity Endosperm Particles And The Influence Of Particle Size On The Quality Of Flour Product
127.	Influences On The Production Quality Of Traditional Steamed Bread With Different Processing Degree
128.	Study On Characteristics Of The Making Of Sourdough Steamed Bread Fermented With Jiaozi
129.	Studies On Process Of Laomian Frozen Steamed Bread Dough
130.	Different Storage Conditions Influence On The Quality Of Wheat Flour To Change The Quality Of Steamed Bread
131.	Effects Of Hot Tempering On The Quality Of Wheat Flour And Steamed Bread
132.	Application Of Potato Flakes In Functional Staple Steamed Bread
133.	Study On Preparation Of Waxy Corn Starch And Its Effect On Dough Propertiesand Qualities Of Flour Products
134.	Jinnan JiaoZi Steamed Bread Production Technology Research
135.	The Design And Research Of Automatic Dough Wobble-Plate Machine
136.	Effects Of Three Edible Gums On Low-gluten Steamed Bread Flour And Frozen Quality
137.	Wheat Varieties (or Lines) Of Main Quality Traits And Noodles And Steamed Bread Quality Research
138.	Yeast Characteristics And Effects Of Them On The Storability And Quality Of Frozen Dough And Steamed Bread
139.	Research And Development Of Frozen Dough Steamed Bread Of Buckwheat
140.	Study On Physicochemical Properties Of Different Wheat Flour And The Influence On Browning Of Wheat-based Products
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