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Keyword [dough mixing]
Result: 1 - 5 | Page: 1 of 1
1.
Studies On The Effect Of Exogenous1Ax1and1Dx5Overexpressions On Wheat Food-processing Quality By Creating RILs And ILs
2.
Research On The Key Technology Of Hull-less Barley Moderate Process And Stabilization And Mechanism For Improvement Of Product Quality
3.
Study On The Processing Property Of Oat Noodles And The Functional Evaluation Of Its Hypolipidemic And Hypoglycemic Effect
4.
The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough
5.
Structural modification of gluten proteins in wheat dough: the role of mixing conditions and kernel texture
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