Frozen dough - Globe Thesis

Keyword [Frozen dough] Result: 61 - 76 \| Page: 4 of 4
61.	Study On The Conjugate Of Rice Bran Protein And Polysaccharide And Its Structural,Functional And Effect On Freeze-Thaw Properties Of Frozen Dough
62.	Effect of flaxseed fiber on bread quality obtained from frozen dough
63.	The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks
64.	Red Bean Sourdough Fermented By Lactic Acid Bacteria And Its Mechanism Studies On Improving Frozen Dough Baking Properties
65.	Deterioration Mechanism And The Improvement Of Frozen Dough Steamed Bread
66.	Changes In Yeast Stability And Its Effect On Dough Quality During Frozen Storage
67.	Understanding The Change Mechanism Of Starch Characteristics Isolated From Frozen Storaged Dough And Their Effect On Steamed Bread Quality
68.	Effects Of Proofing Time And Sodium Stearyl Lactate On The Quality Of Pre-proofed Frozen Donuts
69.	Effects Of Pre-heat Treatment On Dough On Its Properties And Frozen Characteristics
70.	Effect Of Pectin With Different Esterification Degree On The Quality Of Steamed Bread Made From Frozen Dough
71.	Effects Of Konjac Glucomannan On The Characteristics Of Frozen Gluten Protein And The Quality Of Frozen Steamed Bread
72.	Study On The Processing Technology And Quality Improvement Of Frozen Dough Steamed Bread Made With Fermented Glutinous Rice
73.	Research On The Antifreeze Properties Of Antifreeze Protein And Its Effect On Quality Improvement Of Frozen Food Made From Wheat Flour
74.	Effect Of Ultrasound-Assisted Freezing On Quality Of Prepared Brown Sugar Steamed Bread Dough And Its Mechanism Investigation
75.	Effect Of Two Cellulose Ether Hydrocolloids On The Quality Of Frozen Dough And Steamed Bread
76.	The Effect Of Wheat Bran Powder On The Main Components Of Frozen Dough And The Quality Of Steamed Bread
<<First <Prev Next> Last>> Jump to