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Keyword [sourdough bread]
Result: 1 - 11 | Page: 1 of 1
1.
Studies On The Microbial Community Structure Of Raisin And Apple Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
2.
Studies On The Phytic Acid Changes And Baking Performance Of High-fibre Sourdough Bread
3.
β-glucosidase Producing Lactic Acid Bacteria From Qu Starter And Its Application In Raisin Sourdough Bread
4.
Study On The Mechanism Of Lactobacillus Sanfranciscensis On Sourdough Bread Quality And Improvement Of Its Bread Flavor
5.
Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality
6.
The Nutritional And Baking Characteristics Of Wheat Bran Containing Black Bean Sourdough Bread
7.
Studies On Preparation Of Sourdough Starter And Its Mechanism Of Improving Bread Dough Quality
8.
Effect Of Sourdough Fermented With Corn Oil On Bread Quality And Mechanism Of Flavor Formation
9.
Preparation And Characterization Of Freeze-Dried Highland Barley Sourdough Powder And Its Effect On The Quality Of Sourdough Bread
10.
Studies On The Microbial Community Structure And Physicochemical Properties Of Rice Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
11.
Preparation Of Monascus Sorghum Sourdough And Its Effect On Bread Quality
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