wheat dough - Globe Thesis

Keyword [wheat dough] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Wheat Dough Index And The Effect Of Main Quality Parameters To Bread Making
2.	Influence And Mechanism Of Purple Sweet Potato Powder On Baking Performance Of Wheat Dough
3.	Mechanism Study On The Effects Of Barley Î²-glucan On The Properties Of Wheat Dough
4.	Effects Of Inulin On Moisture Migration In Wheat Dough And Steamed Bread During The Storage
5.	Effects Of Adding Extruded Gelatinized Tartary Buckwheat Flour On Propertiesof Wheat Dough
6.	Effects Of Alkaline Extractable Arabinoxylan On Wheat Dough And Dough Components Properties
7.	Study On The Application And Mechanism Of Enzymes In The Quality Improvement Of Whole Wheat Chinese Steamed Bread
8.	Effect Of Different Polymerized Inulin On The Rheological Properties Of Wheat Dough And The Quality Of Bread
9.	Effect Of High Pressure Processing On The Structural And Functional Properties Of Wheat Dough
10.	Effects Of Konjac Gum And Artemisia Sphaerocephala Krasch.Gum On The Properties Of Wheat Dough And Its Mechanism
11.	Mechanism Study On Influence Of Chitosan On The Rheological Properties Of Wheat Dough
12.	Effect Of Laccase And Ferulic Acid On The Microstructure And Frozen Stability Of Wheat Dough
13.	Interaction Of Inulin With Starch And Protein And Its Effect On Dough
14.	Effects Of Konjac Glucomannan On The Properties And Structure Of Wheat Dough
15.	Study On Improvement Of Whole Wheat Dough And Its Influence On Quality Of Whole Wheat Based Foods
16.	The Effects Of Common Buckwheat Hull、Flour And Bran On Wheat Dough And Noodles Quality And Flavor
17.	Effect of a monoacyl-glycerol structured shortening alternative on wheat dough rheology, starchpasting, and structural features of wheat proteins
18.	Structural modification of gluten proteins in wheat dough: the role of mixing conditions and kernel texture
19.	Rheological behavior and microstructure of developed and undeveloped wheat dough
20.	Investigations On The Effects Of Specific Cys Residue Of Avenin-like B Protein On Wheat Dough Elasticity And Its Underlying Mechanism
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