1.
Effects of Flour Quality Indexes on Bread Formulation and Quality
面粉品质参数对面包配方及品质的影响研究
2.
Study on Wheat Quality Analysis of Henan Main Varieties and the Quality Improvement of Traditional Flour Products Raw Materials;
河南主要小麦品种品质分析及传统面制品原料面粉品质改良研究
3.
Influence of Wheat Flour Quality and Main Components on the Separation of Wheat Starch and Gluten
面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响
4.
Effects of Enzyme Preparations on Wheat Flour Characteristics
几种酶制剂对面粉品质特性影响的研究
5.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
6.
Study on Flour Properties and Noodle Qualities by Adding Soybean Powder
大豆粉对面粉特性及挂面品质的影响研究
7.
Of high quality.Used of flour.
高品质的高质量的。用于面粉
8.
Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle
谷朊粉对非油炸方便面专用粉品质影响的研究
9.
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
10.
Effect of chestnut powder on bake quality and anti-aging of bread
板栗粉对面包老化及品质影响的研究
11.
Study on the Characteristics of Food Processing for Flour of High Quality Wheat Variety Shaan 253
优质强筋小麦品种陕253面粉食品加工特性研究
12.
Influence of Waxy Wheat Yang 05G68 Blended Flour on Noodle Quality
糯小麦新品系扬05G68配粉对面条品质的影响
13.
Study on the effect of peanut protein flour on the quality of noodles
花生蛋白粉对面筋和面条品质影响的研究
14.
Relationships of Mixolab Parameters with Farinograph,Extensograph Parameters,and Bread-Making Quality
Mixolab参数与粉质、拉伸参数及面包烘烤品质的关系
15.
Effect of Protein Components and Starch Properties on Bread Quality and Utilization in Wheat Quality Improvement;
小麦蛋白成分和淀粉特性对面包品质的影响及品质改良应用
16.
Bread baking quality of wheat flour--Sponge dough method
GB/T14612-1993小麦粉面包烘焙品质试验法中种发酵法
17.
Bread baking quality of wheat flour--Straight dough method
GB/T14611-1993小麦粉面包烘焙品质试验法直接发酵法
18.
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