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.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
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
13.
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
14.
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。
15.
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。
16.
The effect on dough rheology is shown only with high-power mixing in the presence of air.
对面团流变学的影响仅仅通过在空气存在的条件下其强的混合力才能得以表现。
17.
The effect of bioactive soybean powder on the wheat flour quality was studied.
研究了活性大豆粉对小麦粉面团的流变学性质的影响。
18.
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