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Keyword [batter]
Result: 1 - 20 | Page: 1 of 3
1.
Effects Of Microbial Transglutaminase Induced Protein Cross-linking Of Porcine Leg Myofibrillar And Pork Batter Gel Properties
2.
Studies On The Processing Technology And Preservation Of Convenient Food-Fried Batter Lotus Root Stuffed With Pork
3.
Research On Electrochemical Energy Storage Performance Of MoS
2
4.
Fabrication Of One Dimensional Metal Oxide Nanomaterials By Pulsed Laser Deposition And Their Properties
5.
Study On Characteristics Of Wheat Flour Batter
6.
The Stability Of Capsicum Red Pigment And Application In Meat Batter
7.
Character Of Liquid Fermentation By JiaoZi And Its Effect On The Quality Of Steamed Bread
8.
Application Of Batter Fermentation In Steamed Bread Production
9.
Effect Of Pre-emulsification Of Plant Lipid Treated By Ultrasound On The Functional Properties Of Chicken Breast Meat Myofibrillar Protein Composite Gel And Meat Batter Quality
10.
Effect And Its Mechanism Of High Pressure Processing And Magnesium Chloride On The Properties Of Chicken Batter Gel
11.
Research On Motor Drive And Energy Feedback System Of Mining Batter Electric Locomotive
12.
Study On Hydration Characteristics Of Meat Batters During Heat-induced Processing
13.
Effect Of Processing Condition And Emulsifier On Emulsifying And Gelling Properties Of Meat Batter
14.
Preparation Of Silicon And Carbon Nanofibers And Their Electrochemical Performance
15.
Construction And Functional Application Of Polyoxometalate Supramolecular Water-based Adhesives
16.
Preparation And Properties Of Transition Metal Oxide/carbon Nanofiber Material
17.
The Preliminary Research On The Energy Storage Materials From Hydrogen Storage To The Lithium Storage
18.
Study On The Application Of Four Functional Oligosaccharides In Sponge Cake
19.
Effect Of High Processing And Three Molecular Weight Sodium Alginate On The Gelling Properties Of Low Fat Pork Batter Gels
20.
Study On The Relationship Between Protein Hydration Properties And Molecular Conformation In Pork Meat Batters
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