chiffon cake - Globe Thesis

Font Size: a A A

Keyword [chiffon cake] Result: 1 - 14 \| Page: 1 of 1
1.	Basic Research On The Application Of CIN-Î²-CD Inclusion Complex In Food Packaging
2.	The Critical Technology Of Enzymatic Succinylation Modification On Soybean Protein Isolated And The Application Research On The Chiffon Cake
3.	Study On Preparation And Application Of Taro Starch-based Fat Mimics
4.	Study On Modification Of Soybean Dietary Fiber And Its Baking Application
5.	Research On Antioxidant Properties Of Canarium Albun Aqueous Extract And Its Application
6.	Research On The Changing Regularity Of Tea Flacor Material About Tea Baked Food During The Processing
7.	Preparation And Potential Allergenicity Assessment Of Egg Allergens In Chiffon Cake
8.	The Effect Of Hydrocolloids On The Quality Of Par-baking Chiffon Cake
9.	Study Of Inhibitory Effect Of Flavonoids On Harmful Products From Maillard Reaction In Cakes
10.	Functional Characteristics Of Germinated And Cooked Highland Barley Powder And Its Application Research In Baking Food
11.	Physicochemical and sensory quality of chiffon cake prepared with rebaudioside-A and erythritol as replacement for sucrose
12.	Effects Of Three Functional Sugars On The Quality Characteristics And Anti-aging Mechanism Of Chiffon Cake
13.	Application Of Pueraria And Licorice Powder In Baker Food
14.	Study On Extraction,purification And Application Of Tea Saponins From Camellia Seed Meal
<<First <Prev Next> Last>> Jump to