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Keyword [Chinese steamed bread]
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1. Studies On Classification And Quality Evaluation Of Staple Chinese Steamed Bread
2. Effect Of Wheat Flour Quality On Chinese Steamed Bread Stale And Research On Chinese Steamed Bread Anti-staling
3. Study On Physicochemical Characteristics Of Waxy Wheat Flour And Effect Of Its Blends On Quality Of Bread, Dry White Chinese Noodle And Chinese Steamed Bread
4. Investigation On The Association Between Wheat Quality Traits And Performance Of Northern Style Chinese Steamed Bread
5. Roles Of Lactobacillus Paralimentarius 412 In Sourdough Fermentation And The Sensory Quality Of Chinese Steamed-bread
6. Studies On Effects Of Bran Particle Size On Chinese Steamed Bread Quality
7. The Character Change During Chinese Steamed Bread In Storage
8. Screening And Fermentation Properties Of Yeasts Isolated From Chinese Sourdough
9. Improvement Of Laccase Production From Ganoderma Lucidum HSD06B And The Application Of Improving The Quality Of Chinese Steamed Bread
10. Extending The Shelf Life Of Chinese Steamed Bread Validation And Implementation Of Measures
11. Study On Preservation Of Chinese Steamed Bread Stored At Room Temperature
12. Impact Of The Fermentation Broth Of Ganoderma Lucidum Onthe Quality Of Chinese Steamed Bread And The Expression Of Laccase Genes In Pichia Pastoris
13. Transformation Of Deoxynivalenol And Its Acetylated Derivatives During Bread And Steamed Bread Making Process
14. Studies On The Hardness And Test Conditions Of Chinese Steamed Bread
15. Effects Of Lactic Acid Bacteria On Sourdough Fermentation And Chinese Steamed Bread
16. Preparation And Characterization Of The Quality Of Grains Steamed Bread
17. Effects Of Sheeting Conditions On The Properties Of Chinese Steamed Bread
18. Preparation Of Bran Jiaozi And Its Application In Making Chinese Steam Bread
19. The Effects Of β-glucan On The Processing Characteristic Of Flour And Anti-staling Of Chinese Steamed Bread
20. The Main Bacterial Flora In Traditional Starter Culture Influence On The Flavor Of Chinese Steamed Bread
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