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Keyword [Steamed-bread]
Result: 141 - 160 | Page: 8 of 10
141. Research On Effects Of Potato Whole Flour On Steamed Bread And Room Temperature Preservation
142. Effect Of Grape Seed Extract On Quality And Anti-aging Of Chinese Steamed Bread And The Anti-aging Mechanism
143. Physicochemical Properties Of Adlay Flour And Its Effect On Properties Of Mixed Dough And Quality Of Chinese Steamed Bread
144. Effects Of Inulin On Moisture Migration In Wheat Dough And Steamed Bread During The Storage
145. QTL Mapping For Gluten Strength And Steamed Bread In Common Wheat (Triticum Aestivum L.)
146. Effect Of Potato-Wheat Blend On Dough Quality
147. Study On New Processing Technology Of Potato Steam Bread
148. Structure And Nutritional Characteristics Of Millet Bran Dietary Fiber And Its Application Research In Steamed Bread
149. The Formulation Of Compound Starter And Its Effects On The Quality Of Steamed Bread
150. Study On The Application And Mechanism Of Enzymes In The Quality Improvement Of Whole Wheat Chinese Steamed Bread
151. Quality Promotion Of The Bran-enriched Steamed Bread With Mixed Strains From Sourdoughs
152. Fermentation Of Bran With Lactic Acid Bacteria And Its Application In Steamed Bread
153. Alkali Heat Treatment Corn Flour And Its Characteristic Research
154. Effects Of Proofing Process On The Properties Of Chinese Steamed Bread
155. Studies On The Optimization Of Processing And The Storage Stability For Potato Flakes Food
156. Comparatively Study The Quality And Nutritional Characteristics Of Steamed Bread Made By Yeast Fermentation And Laomian Fermentation
157. Study On Effects Of Processing Technology On Steamed Bread Quality
158. Effect Of Gluten On Processing Quality Of Steamed Bread
159. Study On The Nutritional And Functional Properties Of Potato/Sweet Potato Residue Compound Flour And Steamed Bread Processing Technology Thereof
160. Study On The Effect Of Diferent Starch On Properties Of Mixed Dough And Quality Of Chinese Steamed Bread
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