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Keyword [Dough]
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1. The Forming Mechanism Of Resistant Starch And Its Effect On Rheological Property Of Dough
2. Studies On Classification And Quality Evaluation Of Staple Chinese Steamed Bread
3. Study Of Bread During Processing And Storage Using NMR And MRI Techniques
4. Study On The Storage Stability And Rheological Properties Of The Powder Mixed With Soybean Powder And Wheat Flour
5. The Effect Of Tannic Acid On Gluten Protein Structure, Dough Property And Bread Quality
6. Studies On Breeding And Application Of Cold Sensitive Baker's Yeast
7. Study On Wheat Dough Index And The Effect Of Main Quality Parameters To Bread Making
8. Study On Relation Between Fermented Volume Of Dough And Temperature And Time
9. Studies On The Use Of California Almond Flour In Dough And Moon Cake Of Guangdong Style
10. Study Of Steamed Bread During Processing And Storage Using NMR And MRI Techniques
11. The Study On Dynamic Rheology Of Rice Dough And The Technology Of Rice Bread
12. Effect Of The Addition Of Dietary Fiber On Dough Performance And Bread Quality
13. Studies On Reducing Oil Content Of Fried Foods
14. Study On The Modification And Application Of Wheat Bran Dietary Fibre
15. Study On The Decoloration And Micronization Of Wheat Bran Dietary Fibre
16. Studies On Anti-staling Of Frozen And Refrigerated Waxy Rice Flour Dough
17. Studies On Effects Of Anti-freezing Additives On Fermentation And Baking Properties Of Frozen Dough
18. Studies On The Shelf-life Of French Frozen Dough And Roll
19. Studies On The Application Of GOD And TGase In Frozen Doughs
20. The Study Of Compound Conditioner On Pre-proofed Frozen Dough
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