Dough - Globe Thesis - Globe Thesis

Keyword [Dough] Result: 1 - 20 \| Page: 1 of 2
1.	Wheat Quality Requirement For Lanzou Alkaline Hand Stretched Noodles
2.	Effects Of High Molecular Weight Glutenin Subunits Expression Contents On Wheat Processing Quality
3.	Effect Of Wheat Protein And Starch On Dough Rheological Properties And Processing Qualities
4.	Effects Of Gluten Protein Fractions To Dough Properties And End-products Quality In Bread Wheat
5.	Effect Of Resistant Starch On Dough Rheological Properties And Processing Qualities
6.	Study On Wheat Seed Peroxidase WP1 And Its Effects On The Mixing Properties Of Dough
7.	Assay Of Polyphenol Oxidase Activity In Wheat And Their Relationship With Dough Sheet Color
8.	The Antibody Preparation And The Study Of Its Effects On Dough Of HMW-GS 14 In Wheat
9.	Studies On The Relationship Between The Major Quality Traits Of Wheat
10.	Association Among Friabilin, Wheat Kernel Hardness And Dough Properties And Identification Of Pinb Mutation In Shandong Province Common Wheat
11.	Study On The Relationship Of Protein And Frozen Dough Quality To SRC In Wheat
12.	Genetic Diversity Of 'Aimengniu' Germplasm And Its Derivatives
13.	Analyze Of Wx Gene Effect On Dough Rheological Properties Using Wheat RIL Lines
14.	Study Of The Influence Of Protein Components On Quality Of The Specific Dumpling-Flour
15.	Molecular Characterization And Functional Properties Of Prolamin Genes From Common Wheat And Its Derivate/Related Grasses
16.	QTL Analysis For Dough Alveogram Characters And Content Of Grain Starch Components In Wheat
17.	Composition Analysis Of Glutenin Subunits In Shaanxi Wheat And Establishment Of Multiplex PCR System For Dough Strength Based On Molecular Markers
18.	Apply TA.XT Texture Analyzer On The Methods Evaluating The Processing Quality Of Wheat Dough(Film)
19.	Influence Of Puroindoline And Combination Of Puroindoline With HMW-GS1Ax1on Grain Hardness And Characteristics Of Wheat Processing Quality
20.	Characterization Of Novel Fast ω-gliadin Genes In Wheat And Its Relative Species And Their Affection Of Dough Quality And Sensitization
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