Oat flour - Globe Thesis

Keyword [Oat flour] Result: 1 - 20 \| Page: 1 of 2
1.	Roast Of Oat Grain And Extrusion Of Oat Flour
2.	Studies On The Rheological Properties Of Oat-Wheat Mixed Flour
3.	Oat-wheat Pre-mixed Steamed Bread Flour Research And Development
4.	Study On The Preparation And Quality Improvement Of Oat Noodles
5.	Effects Of Micronization And Dry Method Gelatinization On Physicochemical Properties Of Oat Flour And Processing Quality Of Oat Dough
6.	Mechanism Of Enhancement Of Antioxidant Activity Of Oat Flour Afterenzymatic Hydrolysis
7.	Oat-wheat Noodle Premixed Flour And Processing Quality Research
8.	Study On The Effect Of Oat Or Buckwheat Flour On Properties Of Mixed Dough And Quality Of Chinese Steamed Bread
9.	Quantitative Analysis Of Oat Flour In Oat-wheat Mixed Powders Based On Fatty Acids
10.	Nutritional Component Analysis,Properties Of Protein And Polyphenol Among Oat Varieties And Hulless Barley And The Influence Of Processing On The Quality Of Oat Flour
11.	Effect Of Pre-gelatinization On The Quality Of Whole Oat Flour And The Quality Of High Content Oat Noodles
12.	Study On Solvent Retention Capacity And ?-glucan Detection Of Oat Flour
13.	Effect Of Food Additives On The Processing Quality Of Whole Oat Flour And Plant Design Of The Oat Bread
14.	Research On The Processing Technology Of Pancake Made From Potato And Oat
15.	Effect Of Subcritical Butane Defatted On The Properties And Qualities Of Whole Oat Flour And Qualities Of Noodles
16.	Effects Of Ultrafine Pulverization On Quality And In Vitro Simulated Digestion Of Oat Flour
17.	Effects Of Gelatinization On Properties Of Oat Flour And Quality Of Oat Bread
18.	The Effect Of Milling Method On The Physicochemical And Dough Processing Characteristics Of Oat Flour
19.	Effect Of Starch Aging Regulation On Cooking Quality Of Whole Oat Flour Extruded Noodles
20.	Amylose content and chemically cross-linking starch on In-vitro digestibility and extrusion of starch
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