bread-making - Globe Thesis

Keyword [bread-making] Result: 1 - 17 \| Page: 1 of 1
1.	Study On Wheat Dough Index And The Effect Of Main Quality Parameters To Bread Making
2.	The Application Of Neutral Xylanase In Food
3.	Study On Comprehensive Pilot Extraction, Purification And Physiological Activity Of Flavonoids From Sweet Potato Vines
4.	Study On Characterization Of Transglutaminase From Streptoverticillium SK4.001 And Its Application In Bread
5.	Improvement Of The Baking Quality By The Psychrophilic Xylanase
6.	Studies On Prefermented Frozen Dietary Fiber Dough And Its Application In Steamed Bread Making
7.	Transformation Of Deoxynivalenol And Its Acetylated Derivatives During Bread And Steamed Bread Making Process
8.	Processing Quality Properties Of High-generation Derivars From Common Wheat Cv. Chuannong 16 Crossed By Wild Emmer Wheat
9.	Study On The Quality Change In The Process Of Zinc-Rich Wheat Steamed Bread Making
10.	Research On The Optimization Of Bread Making Using The Natural Bacteria Liquid Of Raisins For Secondary Fermentation
11.	Effect of ozone on wheat flour functionality and bread making quality
12.	Effects of flour proteins, dough rheological properties, and flour extraction rates on northern-style Chinese steamed bread making
13.	Research And Application On Product Identification Of Household Bread-making Machine
14.	Effects Of Highland Barley Germination On Flour Nutritional Properties,Dough Rheological And Physicochemical Characteristics,and Bread-Making Quality
15.	Study On Nutrients Recovery From Piggery Wastewater And Starch Wastewater From Bread-making Plant Via Algae-bacteria Symbiotic System
16.	Study On The Fermentation Characteristics Of Semolina Flour Dough And The Influence On Steamed Bread Making Quality
17.	Adaptability Of Yeast In Traditional Starter To Whole Wheat Dough Fermentation For Steamed Bread Making
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