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Keyword [steamed bread]
Result: 1 - 8 | Page: 1 of 1
1.
Variation Analysis Of Microbial Diversity In Sourdough And Its Influence On The Flavor Of Chinese Steamed Bread
2.
Study On Microbial Screening?Identification And Special Fermentation Agent Of Chuantou Steamed Bread In Pucheng
3.
Analysis Of Microbial Community Structure In Steamed Bread And The Research On The Pulsed Light Sterilization
4.
The Effects Of Lactobacillus On The Quality Of The Sourdough Steamed Bread And Its Starch Digestibility
5.
Study On The Application Of Tannase-producing LAB In Legumes Sourdough Steamed Bread
6.
Study On The Relationship Between The Change Of Soluble Sugar And Bacteria In The Fermentation Process Of Black Big Steamed Bread Starter
7.
Study On The Relationship Between The Changes Of Free Amino Acids And The Bacteria During The Fermentation Of Black Big Steamed Bread Starter
8.
Analysis And Formation Mechanism Of Flavor Substances In Yeast Products
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