1.
Studies on Classification and Quality Evaluation of Staple Chinese Steamed Bread;
中国馒头分类及主食馒头品质评价研究
2.
STUDY ON INFLUENCES OF THREE KINDS OF SOY PROTEIN ON THE QUALITY OF STEAMED BREAD
3种大豆蛋白对馒头品质影响的研究
3.
Association between Northern Style Hand-made Steamed Bread Quality and Wheat Quality and QTL Mapping;
北方手工馒头品质与小麦品质的关系及QTL作图
4.
(2) Establishment of sensory evaluation system for quality of staple CSB by means of expertise investigation and statistics methods;
围绕主食馒头品质评价问题,开展专家咨询调查,以便建立主食馒头品质评价体系。
5.
Effects of Different Yeasts on Fermentation Property of Dough and Quality of Mantou
不同酵母对面团发酵特性及馒头品质的影响
6.
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
7.
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
8.
Effects of Addition of Carboxymedthyl Corn Starch on Quality and Aging Properties of Chinese Mantou
玉米羧甲基淀粉对馒头品质及老化特性的影响
9.
Effect of the Amount of Water on the Quality of Frozen Dough Steamed Bread
加水量对冷冻面团馒头品质影响的研究
10.
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
11.
Investigation on the Association between Wheat Quality Traits with Performance of Noodle and Steamed Bread in the Lower Yangtze Valley Zone;
长江下游麦区小麦品质与面条馒头品质关系的研究
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.
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
14.
INFLUENCE OF RELEVANT FLOUR QUALITY TRAITS ON VOLUME OF STEAMED BREAD
面粉相关品质指标对馒头体积的影响
15.
Effect of Wheat Flour Quality on Chinese Steamed Bread Stale and Research on Chinese Steamed Bread Anti-staling;
小麦粉品质对馒头老化的影响及馒头抗老化研究
16.
Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour
脂类对小麦粉理化特性和馒头加工品质的影响
17.
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
18.
Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread
类食品乳杆菌412对酸面团发酵及馒头感官品质的影响研究