1.
Effect of Stachyose on Wheat Dough Rheological Properties
水苏糖对面团流变学特性影响的研究
2.
The Study on Dynamic Rheology of Rice Dough and the Technology of Rice Bread;
米粉面团流变学性质及米粉面包工艺的研究
3.
Study on Rheological Property of Sweet Potato Dough and Processing Technology of Sweet Potato Noodle
甘薯粉面团流变学性质及面条工艺的研究
4.
Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities;
抗性淀粉对面团流变学特性及加工品质的影响
5.
Study on Influences of Emulsified Oil on Dough Rheological Properties and the Quality of Steamed-Bread
乳化油脂对面团流变特性和馒头品质的影响
6.
Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties
酶改性蛋黄粉对面团流变学特性的影响
7.
A study on influences of oat bran to rheological property and bread quality
燕麦麸皮对面团流变学特性和面包品质的影响研究
8.
Effects of Artemisia sphaerocephala Krasch gum on the rheological properties of dough and its application to break processing
沙蒿胶对面团流变性质的影响及在面包加工中的应用
9.
Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities;
小麦蛋白质和淀粉对面团流变学特性及加工品质的影响
10.
The Forming Mechanism of Resistant Starch and Its Effect on Rheological Property of Dough;
抗性淀粉形成机理及对面团流变学特性影响研究
11.
Analyze of Wx Gene Effect on Dough Rheological Properties Using Wheat RIL Lines;
利用RIL群体研究小麦Wx基因对面团流变特性的影响
12.
A study on the influences of compound vitamins to dough rheological property and the quality of steamed bread
复合维生素对面团流变学特性和馒头品质的影响研究
13.
Effects of Irrigation and Sulphur Fertilizer on Flour Rheological and Paste Parameters of Wheat
水分、硫肥及互作对小麦面团流变学及淀粉糊化特性的影响
14.
Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity
直链淀粉对冷冻面团流变学性质及发酵能力的影响研究
15.
The Effect of Wheat Bran Fiber on Rheological Properties of Wheat Dough and Quality of Northern-Style Chinese Steamed Bread
麦麸膳食纤维对面团流变学特性及馒头品质的影响
16.
Effects of Glucose Oxidase and Pentosanase on Rheological Property of Dough
葡萄糖氧化酶和戊聚糖酶对面团流变学性质的影响
17.
Their effect on dough rheology, therefore, depends on the nature of the enzymes and the activity of the preparations towards gluten proteins.
因此,它们对面团流变学的影响主要取决于酶的本质和作用于面筋的蛋白酶制剂的活性。
18.
The nutrition of wheat flour, its sensory evaluation and rheological properties of dough after adding fresh bone meal and other nutritious elements were studied.
本文主要研究了在面粉中强化鲜骨髓粉及其它营养素后的营养，感官评价及面团流变学性质。