dough properties - Globe Thesis

Keyword [dough properties] Result: 1 - 20 \| Page: 1 of 2
1.	Effects Of Oxidized Potato Starch On Dough Properties And Qualities Of Flour Products
2.	Study On The Preparation And Quality Improvement Of Oat Noodles
3.	The Research On The Character Of Chinese Wolfberry Dough And Noodle’s Quality
4.	Effect Of Barley Flour On Dough Properties And Bread Quality And Its Improver Study
5.	The Effect Of Glycinin, β-conglycinin, Soy Protein Isolate On Dough Properties And Steamed Bread Quality
6.	Effects Of Enzymes On Dough Properties And Steamed Bread Quality
7.	Studies On Effects Of Oxidized Starch On Dough Properties And Bread Qualities
8.	Effects Of Wheat Flour Lipids On Dough Properties And Noodle Quality
9.	Effects Of Bean Dregs On Dough Properties And Qualities Of Steamed Bread,Noodles
10.	Effects Of Lipids On Dough Properties And Noodle Quality
11.	The Effect Of Acetate Starch On Processing Properties Of Buckwheat-wheat Mixed Flour
12.	Quality Improvement Of Whole Wheat Chinese Steamed Bread With Compound Enzyme
13.	Effect And Mechanism Of Oat ?-glucan Incorporation On The Quality Of Flour, Dough And Steamed Bread
14.	Effects Of Hydroxypropyled And Cross-linked Tapioca Starch On Dough Properties And Processing Qualities
15.	Effect Of Pre-gelatinization On The Quality Of Whole Oat Flour And The Quality Of High Content Oat Noodles
16.	Quality Improvement Of Potato Flour On Properties Of Wheat Flour Dough And It's Development Of Biscuits
17.	Effect Of Adding Extruded Oat Flours On Wheat-oat-dough Properties And Bread Qualities
18.	Preparation And Fractionation Of Spring Dextrin And Its Application In Bread
19.	Effects Of Sugar Alcohols On Dough Properties And Bread Quality
20.	Effects Of Wheat Bran On Dough Properties And Its Mechanism Of Action
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