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Keyword [Traditional starter]
Result: 1 - 6 | Page: 1 of 1
1.
Screening Of Microorganisms From Traditional Starter Cultures And Their Effects On The Quality Of Mantou
2.
Microbial Screening And Identification Of Traditional Starter And The Impact On The Quality Of Mantou
3.
The Main Bacterial Flora In Traditional Starter Culture Influence On The Flavor Of Chinese Steamed Bread
4.
Diversity Of Yeast Analysis Of Traditional Starter Cultrue And Its Influence On The Quality Of Chinese Steamed Bread
5.
Effects Of Traditional Starter From Different Regions On Flavor Characteristics And Quality Of Steamed Bread
6.
Adaptability Of Yeast In Traditional Starter To Whole Wheat Dough Fermentation For Steamed Bread Making
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