1.
Studies on the Application of GOD and TGase in Frozen Doughs;
GOD和TGase在冷冻面团中的应用研究
2.
Effect of Artemis Sphaerocephala Krasch Gum on Microstructure and Gluten of Frozen Dough
沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨
3.
Studies on Effects of Anti-freezing Additives on Fermentation and Baking Properties of Frozen Dough;
冷冻保护剂影响冷冻面团发酵与烘焙特性的研究
4.
Study on the Relationship of Protein and Frozen Dough Quality to SRC in Wheat;
小麦SRC与蛋白质及冷冻面团品质关系的研究
5.
Application of Xylo-oligosaccharides in Steamed Bread Made by Frozen Dough Fermentation
低聚木糖在冷冻面团发酵馒头中的应用
6.
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
7.
Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough
低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究
8.
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough
乳清粉对冷冻面团的流变学特性及发酵能力的影响
9.
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
谷朊粉对冷冻面团的流变学性质及发酵能力的影响
10.
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
11.
The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum.
本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。
12.
The Improvement of Viability of Lactic Acid Bacteria in Frozen Sourdough;
提高冷冻酸面团中乳酸菌抗冻性的研究
13.
dough formed into a roll and chilled in the refrigerator then sliced and baked.
生面团卷起来，放在冰箱里冷冻，然后切片烤制。
14.
Screening and Characterization of Freeze-Tolerant Yeast
低糖面团用耐冷冻酵母的筛选及其性质
15.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
16.
Winter cold that froze the ground.
冻僵地面的冬天的寒冷
17.
Study on the Flour Properties of High Quality Frozen Dumpling and the Best Freezing Process;
优质冷冻水饺的面粉特性及最佳冷冻工艺研究
18.
Studies on Anti-staling of Frozen and Refrigerated Waxy Rice Flour Dough;
冷冻冷藏糯性粉团米制品抗老化特性的研究