Wheat dough - Globe Thesis

Keyword [Wheat dough] Result: 21 - 37 \| Page: 2 of 2
21.	Improvement And Application Of Foam Properties Of Gliadin Colloid Particles
22.	Effects Of Chitosan And Oligosaccharide On The Properties Of Wheat Dough And Products
23.	Effect Of Rice Protein Hydrolysate On The Properties Of Wheat Dough And Qualities Of Biscuit
24.	Effects Of Popped Tartary Buckwheat Flour On Wheat Dough Rheology And Mantou Quality
25.	Studies On Enzymatic Regulatory Mechanism Of Quality From Whole-wheat Dough
26.	Study On The Influence Mechanism Of Dough Making Process On Wheat Dough Characteristics And Gluten Network Structure
27.	Extrusion Of Brewer’s Spent Grain And Its Effect On Wheat Doughs And Steamed Breads
28.	Effect Mechanism Of γ-polyglutamic Acid On Rheological Properties Of Wheat Dough
29.	Effects Of Bran Treatment And Kneading Process On Whole Wheat Dough And Bread
30.	The Aggregation Characteristics Of Gluten In Dough Mediated By Low-sodium Salt And Its Effect On Noodle Processing Quality
31.	The Quality Improvement Of Whole Wheat Flour By The Stabilization Of Wheat Bran And Germ And Fine-ground Bran
32.	Effects Of Cooking Degrees Of Whole Potato Flour On The Characteristics Of Recombinant Potato-Wheat Dough And The Quality Of Noodles
33.	Effects Of Storage Protein Components On Wheat Dough Characteristics And Processing Quality Of Xinjiang Ramen
34.	Mechanism Of Wheat Malt Modifying Wheat Dough And Its Effect On Short Biscuits Quality
35.	Adaptability Of Yeast In Traditional Starter To Whole Wheat Dough Fermentation For Steamed Bread Making
36.	Effects Of Heat Moisture Treatment On Highland Barley-Wheat Dough And Dried Noodles
37.	Effect Of Ferulic Acid On The Characteristics Of Whole Wheat Dough And The Quality Of Whole Wheat Steamed Bread
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