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Keyword [sourdough]
Result: 81 - 86 | Page: 5 of 5
81.
Development Of Enriched γ-aminobutyric Acid Chickpea Sourdough And Its Application In Bread
82.
Preparation And Characterization Of Freeze-Dried Highland Barley Sourdough Powder And Its Effect On The Quality Of Sourdough Bread
83.
Studies On The Microbial Community Structure And Physicochemical Properties Of Rice Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
84.
Preparation Of Monascus Sorghum Sourdough And Its Effect On Bread Quality
85.
Effects Of Soy Milk Fermented With Different Lactic Acid Bacteria On The Quality And Nutritional Properties Of Steamed Bun
86.
Effect Of Fruit Fermentation Broth On The Properties Of Dough And The Quality Of Porous Dried Noodles
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