gluten network - Globe Thesis

Keyword [gluten network] Result: 1 - 16 \| Page: 1 of 1
1.	Study On The Mechanisms For Recombinant Wheat Endogenous WPDI And WErol Affecting The Flour Processing Quality
2.	Study On The Development Of Quality Improvement Agent For Quick-frozen Dumplings And Its Effect On The Structure Of Gluten Network
3.	Effect Of Laver (Porphyra Haitanensis) Powder On The Properties Of Dough And The Quality Of Chinese Steamed Bread
4.	Study On The Quality Difference And Mechanism Between Hand-made Noodles And Machine-made Noodles
5.	Study On The Mechanism Of Tea Polyphenols Influencing Gluten Network Structure
6.	Research On Dough Sheet Resting Technology And Development Of Resting Equipment
7.	The Regulation Of Quality Of Noodles Made Of Compound Flour Of Yam And Wheat And Its Mechanism
8.	Study On The Influence Mechanism Of Dough Making Process On Wheat Dough Characteristics And Gluten Network Structure
9.	Effects Of Different Concentrations Of Compound Alkali And Artemisia Gum On Chickpea-wheat Compound Flour Noodles And Its Mechanism
10.	Effects Of Trehalose On Properties Of Starch And Frozen Dough Steamed Bread
11.	Effects Of Different Grain Starches On The Characteristics Of Recombinant Flour And Noodle Quality
12.	The Improvement And Mechanisms Of Noodle Quality By High Water Addition And Fractional Water Addition Under Vacuum Mixing
13.	Effects Of Grain Quality And Physicochemical Properties Of Wheat Flour On Noodle Qualities
14.	Study On The Impact Of Bacillus Subtilis Source Of Surfactin On The Shelf Life Of Fresh Noodles
15.	Effect Of Sourdough On The Quality Of Raw Wet Whole Wheat Noodles Fermented With Exopolysaccharide Lactic Acid Bacteria
16.	Study On The Effect Of Pretreatment On Triticale Bran And Its Effect On The Quality Of Dough
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