dough rheology - Globe Thesis

Keyword [dough rheology] Result: 1 - 20 \| Page: 1 of 2
1.	Effect Of The Addition Of Dietary Fiber On Dough Performance And Bread Quality
2.	Extraction Of Dietary Fiber From Soybean Dregs And Its Utilization In Bread
3.	Effect Of Improvers On Wheat Flour Quality And Processing Of Flour Food
4.	Studies On Effects Of Bran Particle Size On Chinese Steamed Bread Quality
5.	The Study Of Lactone Formula And Evaluation Of The Quality Of Fride Fritters
6.	Studies On Effects Of Wheat Flour Components On The Fresh Wet-Noodle Quality
7.	Studies On Special Flour And Reducing Oil Content Of Deep-fried Twisted Dough Sticks
8.	Effect Of Okara Powder On The Qualities Of Dough And Bread
9.	Effects Of Xylanases On Water Mobility In Dough And Mantou Quality Using NMR And MRI Techniques
10.	Effects Of Hericium Erinaceus And Pleurotus Nebrodensis On Dough Rheological And Noodle Quality
11.	Structure And Nutritional Characteristics Of Millet Bran Dietary Fiber And Its Application Research In Steamed Bread
12.	Effects Of Wheat Starch Granules Properties On Sheeted Dough Rheology And Noodle Quality
13.	Effects Of Gluten On The Quality Of Chinese Steamed Bread
14.	Effect of a monoacyl-glycerol structured shortening alternative on wheat dough rheology, starchpasting, and structural features of wheat proteins
15.	Effects of wheat millstream refinement on flour colour, dough rheology, and protein composition
16.	Noodle dough rheology and quality of instant fried noodles
17.	Dough rheology and extrusion: Design and scaling by numerical simulation
18.	Study On The Influence Of Starch And Gluten Changes On Rheological Properties Of Dough During Sourdough Fermentation
19.	Effects Of Popped Tartary Buckwheat Flour On Wheat Dough Rheology And Mantou Quality
20.	Stabilization Of Wheat Aleurone Layer Flour And Its Effect On The Quality Of Chinese Steamed Bread
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