1.
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
2.
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。
3.
Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality;
添加膳食纤维对面团特性及面包品质的影响
4.
Effects of Sodium Carboxymethyl Cellulose on Dough Traits and Bread Quality
羧甲基纤维素钠对面团特性及面包品质的影响
5.
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
6.
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
7.
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
8.
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
9.
Effects of Gluten Protein Fractions to Dough Properties and End-products Quality in Bread Wheat;
贮藏蛋白组份对小麦面团特性与食品加工品质的影响
10.
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
11.
It also has good quality characters, such as high gluten content, longer development time and longer stability time.
面筋含量高、面团形成时间和稳定时间长等优良的品质特征。
12.
The Effects of Konjac Glucomannan and Its Derivatives on Dough Performance and Bread Quality
魔芋葡甘聚糖及其衍生物对面团特性及面包品质的影响
13.
Study on effect of sodium alginate on micro-structure of the oat dough and noodle quality
海藻酸钠对燕麦面团微观结构及其面条品质影响
14.
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
15.
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
16.
Directory of Quality System Registration Bodies
品质系统注册团体指南
17.
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
18.
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