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Keyword [bread]
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41. The Research Of The Effect Of Nanocomposite Packaging Technology On Supermarket Steamed Bread And Dishes
42. Application Of Xylo-oligosaccharides In Steamed Bread Made By Frozen Dough Fermentation
43. Enzymatic Extraction And The Study Of Characteristics Of Water-soluble Substances From Eggshell Membrane
44. Production And Application Of Lactic Acid From Fermented Wheat Bran By Lactobacillus Casei WT-8
45. Study Of Influence Of Protein Components On Quality Of Specific Breadflour
46. The Study On Guiding To Produce Special Flour From Quality Characteristica Analysis Of The Milling Process
47. The Character Of Soy Protein Isolate Fermented By Lactobacillus Acidophilus And Its Influence On Quality Of Bread
48. Effect Of Additives On The Quality And Nutritional Value Of Qinhei No.1 Wheat Bread
49. Improvement Of The Baking Quality By The Psychrophilic Xylanase
50. Effect Of Compound Improver On Anti-aging And Anti-browining Of Flour Foods Stored In Low-temperatue
51. Effect Of Improvers On Wheat Flour Quality And Processing Of Flour Food
52. Study On Extrusion Technology Of Black Rice And Application Of The Extrusive Black Rice Flour
53. The Study About Producing Process Of Traditional Jiaozi
54. Study On The Suitability Of Wheat To Bread Qulities And Improving
55. Studies On Effects Of Bran Particle Size On Chinese Steamed Bread Quality
56. The Analyse On The Phenomenon Of Steamed Bread Shrinking
57. The Studies On Laboratory Making Method And Sensory Evluation System Of Southern Steamed Bread
58. The Character Change During Chinese Steamed Bread In Storage
59. Effects Of Lactic Acid Bacteria Fermentation On The Baking Properties Of Sourdough Oat Bread
60. Screening And Fermentation Properties Of Yeasts Isolated From Chinese Sourdough
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