1.
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
2.
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
3.
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
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.
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.
The viscoelastic properties and cake quality that were affected by the addition of peanut residue powder were studied.
文中主要研究了花生渣粉的添加对面粉的粉质特性以及对桃酥、曲奇饼干品质的影响。
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.
Studies on the Heredity of Starch Traits and Their Effects on Endosperm Texture and Bread Quality in Wheat;
小麦淀粉特性对胚乳质地和面包品质的影响及遗传研究
9.
In rye flour with balanced baking properties, an optimal relationship should exist between a-amylase activity and starch quality.
在具有平衡焙烤特性的黑面粉中,其a-淀粉酶活性和淀粉品质间应存在一最佳关系。
10.
The Study on Guiding to Produce Special Flour from Quality Characteristica Analysis of the Milling Process
粉路品质特性分析对专用粉生产的指导研究
11.
Forecasting Quality of Instant Rice Noodles through Property of Simulated Starch Gel
模拟淀粉凝胶特性预测方便米粉品质的探讨
12.
Flour Blending with Waxy Wheat Flour:Physico-Chemical Properties and Effects on Steamed Bread Quality
糯小麦粉配粉理化特性及其对馒头品质的影响
13.
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。
14.
The Difference Between Starch Chain Length Distribution and Main Quality Characteristics of High Resistant Starch Lines of Japonica Rice
高抗性淀粉粳稻新品系稻米淀粉链长分布与主要品质特征差异
15.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
16.
The Study of the Quality and the Starch Property of Jin Gu 21 from Different Producing Area
不同产地晋谷21号品质性状与淀粉特性研究
17.
Correlation Analysis Between RVA Profile Characteristics and Quality in Rice
稻米淀粉RVA谱特征与品质性状的相关性
18.
Prior quality control is of importance to assess the overall baking quality of wheat flour.
预先的品质控制对于评估小麦面粉的全部焙烤特性来讲是非常重要的。