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Keyword [bread dough]
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1. Study Of Steamed Bread During Processing And Storage Using NMR And MRI Techniques
2. The Research Of Comparison Of Fermentative Properties Of Industrial Baker’s Yeast
3. Study On The Influences Of High Dietary Fiber On Fermentation And Baking Properties And Storage Characteristic Of Bread Dough
4. Studies On The Influences Of Honey Powder On Fermentation And Baking Properties And Storage Characteristics Of Bread Dough
5. Effects Of Sheeting Conditions On The Properties Of Chinese Steamed Bread
6. Studies On The Technology Of Traditional Flavor Frozen Steamed Bread Dough
7. Study On The Freezing Parameters And Quality Improvement Of Frozen Steamed Bread Dough
8. Studies On Process Of Laomian Frozen Steamed Bread Dough
9. Studies On Fermentation Process And Baking Properties Of Bread Dough Made Of Fermented Glutinous Rice
10. Effect Of Gliadin Subcomponents With Different Dissolution Characteristics On The Characteristics Of Chinese Steamed Bread Dough
11. Screening Of Phytic Acid-degrading Yeast In Jiaozi And Its Characteristics Of Fermented Whole Wheat Steamed Bread Dough
12. Study On Key Technology And Quality Improvement Of Steamed Bread Dough
13. Preparation And Properties Of Spray Dried Grape Wine Powder And Its Effect On Bread Quality
14. Development and characterization of fermented chickpea in breadmaking
15. The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough
16. An ultrasonic investigation of the effect of voids on the mechanical properties of bread dough and the role of gas cells in determining the cellular structure of freeze-dried breadcrumb
17. The effect of a rotary extrusion divider on commercial white pan bread dough
18. Alpha amylases: The effect of storage conditions on cereal alpha amylases, a rapid method for measuring fungal alpha amylases, and their effects on dough rheological properties and francala (a hearth bread) production
19. An Initiative to Clean Label: Can We Replace Dough Strengtheners In Bread Formulation
20. The Influence Of Pretreatment And Processing Technology On The Tiger Nut Steamed Bread
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