Font Size: a A A
Keyword [Sourdough]
Result: 1 - 20 | Page: 1 of 4
1. Studies On The Application Of California Almond Bran In Noodle Processing
2. The Improvement Of Viability Of Lactic Acid Bacteria In Frozen Sourdough
3. Roles Of Lactobacillus Paralimentarius 412 In Sourdough Fermentation And The Sensory Quality Of Chinese Steamed-bread
4. Effects Of Lactic Acid Bacteria Fermentation On The Baking Properties Of Sourdough Oat Bread
5. Screening And Fermentation Properties Of Yeasts Isolated From Chinese Sourdough
6. Identification And Biodiversity Of Yeast And LAB Isolated From Sourdoughs Collected From Western Region Of Inner Mongolia
7. Studies On Preparation Of Lactic Acid Sourdough Starters And Their Fermentation And Baking Properties
8. Comparative Studies On Fermentation Properties About Regional Characteirstic Sourdough Steamed Breads And Their Preferred Lactobacillus
9. Studies On The Microbial Community Structure Of Raisin And Apple Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
10. Study On Isolation & Identification And Fermentation Properties Of Microorganisms From Sourdough
11. Study On Preservation Of Chinese Steamed Bread Stored At Room Temperature
12. Research Of Dominant LAB In Sourdough And Its Fermentation On The Quality And Flavor Characteristics Of Steamed Bread
13. Studies On The Baking Properties Of Buckwheat Bread Fermented By Lactobacillus From Sourdough
14. The Influence Of Lactic Acid Bacteria Fermentation On The Sourdough Property And Quality Of Steamed Bread
15. Comparison Of Flora Structure And Probiotic Properties Of Strain Screening Strains In Traditional Sourdoughs
16. Studies On The Properties Of Oat Sourdough Fermented By Lactobacillus Plantarum And Its Breadmaking Characteristics
17. Effects Of Food Matrixes On The Dynamic Diversity Of Yeasts And Lactic Acid Bacteria During Sourdough Fermentation
18. Microbial Communities In Traditional Sourdoughs From Different Areas Of China And Metabolic Activity Of Dominant Microorganism
19. Genetic Diversity And Population Differentiation Of Saccharomyces Cerevisiae From Home Made Sourdough Starters And Related Basic Material
20. The Reseach Of Characteristics Of Sourdough Ferment Steamed Bread
  <<First  <Prev  Next>  Last>>  Jump to