Frozen dough - Globe Thesis

Keyword [Frozen dough] Result: 1 - 20 \| Page: 1 of 4
1.	Studies On Breeding And Application Of Cold Sensitive Baker's Yeast
2.	Studies On Effects Of Anti-freezing Additives On Fermentation And Baking Properties Of Frozen Dough
3.	Studies On The Shelf-life Of French Frozen Dough And Roll
4.	Studies On The Application Of GOD And TGase In Frozen Doughs
5.	The Study Of Compound Conditioner On Pre-proofed Frozen Dough
6.	Studies On The Application Of ASK Gum In Frozen Dough
7.	Application Of Xylo-oligosaccharides In Steamed Bread Made By Frozen Dough Fermentation
8.	Preparation And Application Of Ice Structuring Protein In Chinese Frozen Doughs
9.	Study On The Quality Improvement Of Frozen Dough
10.	Studies On Prefermented Frozen Dietary Fiber Dough And Its Application In Steamed Bread Making
11.	The Research Of Combined Emulsifiers On Enhancing Frost Resistance Of Yeast And Improving Frozen Dough's Quality
12.	Optimization Of Shelf Process And Shelf Life Of Yangzi Bunzi Skin Dough
13.	The Influence Of Wheat Starch On Quality Of Flour、Frozen Dough And Steamed Bread
14.	The Development Of Deep-fried Dough Sticks Grains Of Frozen Dough
15.	The Study Of Yeast Frost-resistance And Application In Frozen Dough
16.	Effect Of Waxy Wheat Flour On Rheofermentometer Rheological And Baking Properties Of Frozen Dough And Bread
17.	Effects Of Recombinant Rhizopus Chinensis Lipase And Transglutaminase On The Anti-freezing Properties Of Frozen Dough Systems
18.	Gluten Deterioration In Frozen Dough: Mechanism And Improvement Study
19.	Studies On Effect Of Freezing And Refrigerated Storage On Noodles Quality
20.	Study On The Critical Technology And Quality Improvement Of Frozen Dough Steamed Bread
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