frozen dough - Globe Thesis

Keyword [frozen dough] Result: 21 - 40 \| Page: 2 of 4
21.	Effect Of Wheat Flour On The Quality Of Frozen Dough And Steamed Food
22.	Study On Production Of Frozen Steamed Bread Doimh By Freeze-tolerant Yeast
23.	Study On Critical Processing Technique Of The Frozen Dough Of Potato Bread
24.	Studies On The Application Of Hydrocolloid In Frozen Dough
25.	The Study Of Frozen Dough Production Technology
26.	Study On The Quality Improvement And Function Mechanism Of Xylanaxe On Frozen Dough
27.	The Research On The Changing Mechanism Of Frozen Dough Quality In The Freezing And Storage Period
28.	Studies On Cryoprotective Characteristics Of Frozen Doughs Using Thermostable Ice Structuirng Protein
29.	Studies On The Technology Of Traditional Flavor Frozen Steamed Bread Dough
30.	Protection Of Anionic Polysaccharide/EGG Yolk Frozen-Thawed Gel For Yeast Under Low Temperature And Its Application
31.	The Optimization Of The Re-proofed Frozen Steam Bread And Researching The Effects Of Croprotectants
32.	The Preparation And Application In Frozen Dough Of Nutrition Enhancer
33.	Study On Effect And Mechanism Of Light Quantum On Color Sensitive Fruits And Vegetables And Starchy Material
34.	Studies Of Evaluation And Mechanism Of Hydroxypropylmethylcellulose Addition Affecting Performance Of Frozen Dough
35.	Isolation And Purification Of Oat (Avena Sativa L.) Antifreeze Proteins And Their Effects On Frozen Dough
36.	Studies On Process Of Laomian Frozen Steamed Bread Dough
37.	Effects Of Three Edible Gums On Low-gluten Steamed Bread Flour And Frozen Quality
38.	Yeast Characteristics And Effects Of Them On The Storability And Quality Of Frozen Dough And Steamed Bread
39.	Optimization And Mechanism Research Of Yeast Cryoprotectant In The Frozen Dough
40.	Research And Development Of Frozen Dough Steamed Bread Of Buckwheat
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