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Keyword [bread baking]
Result: 1 - 10 | Page: 1 of 1
1.
Present Status Of The Strong Gluten Wheat Quality In China And Researches On Bread-baking Quality Improvement
2.
Study On Improvement In The Solubility And Emulsifying Properties Of Wheat Gluten By Enzymatic Modification
3.
Studies On The Properties Of Oat Sourdough Fermented By Lactobacillus Plantarum And Its Breadmaking Characteristics
4.
Effect Of Waxy Wheat Flour On Rheofermentometer Rheological And Baking Properties Of Frozen Dough And Bread
5.
Research On The Formation Mechanism Of Wheat Flour And Buckwheat Flour Mixed Dough And Buckwheat Bread Baking Properties
6.
Preparation And Fractionation Of Spring Dextrin And Its Application In Bread
7.
Study On The Development And Quality Improvement Of Nutritional Bread
8.
Study of baking conditions on par-baked bread properties
9.
Study On The Quality Characteristics Of Dough Containing Bran And Its Bread Products
10.
Expression,directed Evolution And Bread Baking Application Of Maltogenic Amylase From Bacillus Licheniformis R-53
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