broad bean - Globe Thesis

Keyword [broad bean] Result: 1 - 20 \| Page: 1 of 2
1.	Study On The Toxic Effect Of Chlorpyrifos, Malathion And Fenvalerate Es On Earthworm And Broad Bean
2.	DNA Damage And Effects On Antioxidative Enzymes In Broad Bean, Zebrafish And Earthworm By Atrazine
3.	Preliminary Research On Quality Of Broad Bean Paste
4.	Study On Producing Broad Bean Peptide And Its Bioactivity
5.	Dynamic Change Of Microorganisms During Traditional Fermentation Process Of Broad Bean Paste
6.	Dough Rheological Charact Of Broad Bean- Wheat Composite And The Semi Hard Biscuit Formular Optimization
7.	Technical Research On Broad Bean Sauce Fermented By Different Fungus
8.	Screening Of High Enzyme Activity Strains From Traditional Broad Bean Sauce With Chili And Research On Promotation Application
9.	Study On Brewing Performance Of Broad Bean
10.	Bacteria Diversity And Dynamic Evolution In The Fermentation Process Of Pi Xian Broad Bean Paste
11.	Study On Chemical Components And Enzyme Activity Of Broad Bean Paste Under Different Fermentation Modes
12.	Isolation,Identification And Characterization Of Aerogens From Traditionally Fermented Broad Bean Paste
13.	Preparation Of Hydroxyethyl Cellulose And Broad Bean Straw Based Hydrogels And Their Adsorption Performance To Methylene Blue Dye
14.	Heat And Mass Transfer Analysis Of Broad Bean During Freezing And Drying
15.	Brewing And Quality Analysis Of Broad Bean Paste Based On Extrusion Technology
16.	The Composition Of Polyphenols From Vicia Faba L.and Their Physiological Activity
17.	Study On The Effect Of Salt Content On The Fermentation Process Of Broad Bean Mash And The New Fermentation Technology
18.	The Analysis Of Bacterial Community Succession And The Correspondence Of Flavor Compounds Change During The Fermentation Process Of Traditional Broad Bena Paste With Chili
19.	Isolation,Identification And Biological Characteristics Of The Aerogenic Microorganism In Pixian Broad Bean Paste
20.	Effect Of Exogenous Amino Acids On The Flavor Quality Of Pixian Broad-bean Paste And Establishment Of Sensory Evaluation Method
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