1.
Effects of Modified Defatted Soybean Meal on Characteristics of Bread
改性脱脂豆粕对面包品质的影响研究
2.
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
3.
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
4.
Studies on Relations between the Compositions of HMW-GS of Wheat Core Germplasms and Bread-baking Quality;
小麦骨干种质HMW-GS与面包品质关系的研究
5.
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
6.
Study on the Production of Compound Enzymes for Improving Bread Quality by Aspergillus niger
以黑曲霉生产面包品质改良复合酶的研究
7.
Influence Mechanism and Processing Engineering Research for Buckwheat Bread Quality Factor;
影响荞麦面包品质因素的机理及加工技术研究
8.
Wheat Grain Hardness and Its Relationship with Bread Quality;
小麦籽粒硬度及其与面包品质的关系研究
9.
Effects of gluten and artemisia sphaerocephala krasch gum on the qualities of oat bread
谷朊粉与沙蒿胶对于燕麦面包品质的影响
10.
Study on preparation of soybean lysophosphalipids and its effect on the quality of bread
大豆溶血磷脂的制备及其对面包品质的影响
11.
Studies on the Optimization of Dietary Fiber Extraction from Sweet Potato Residue and the Effect on Bread Properties
红薯渣膳食纤维的制备及其对面包品质的影响
12.
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
13.
Dough Rheological Parameters from Different Instruments vs Bread Baking Quality
不同仪器品质指标与面包烘焙品质关系研究
14.
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
15.
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
16.
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
17.
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
18.
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