1.
Studies on Preparation of Resistant Starch of TypeⅢ from Buckwheat and Its Effects on Phsico-Chemical Properties of Steamed Bun;
甜荞RS3型抗性淀粉的压热法制备及其对馒头制品物化特性影响研究
2.
Studies on Classification and Quality Evaluation of Staple Chinese Steamed Bread;
中国馒头分类及主食馒头品质评价研究
3.
culture starter
（培养）起子，引子[如制造发酵食品（馒头、面包的菌体接种物]
4.
Social Learning of Chinese Food Security Regulation:A Case from the National Standard of Streamed bread in China;
中国食品安全规制政策的社会学习——以“馒头国标”为例
5.
（You would use the "Mantou improver" to make mantou,however,the product's effects depends on the choice of the material's type directly.
做馒头就要用馒头改良剂，类型的选择直接决定成品的效果。
6.
Effect of Wheat Flour Quality on Chinese Steamed Bread Stale and Research on Chinese Steamed Bread Anti-staling;
小麦粉品质对馒头老化的影响及馒头抗老化研究
7.
mantou@ is the Chinese name for a sweet food similar to bread.
馒头是中国的一种与面包很像的食品；
8.
STUDY ON INFLUENCES OF THREE KINDS OF SOY PROTEIN ON THE QUALITY OF STEAMED BREAD
3种大豆蛋白对馒头品质影响的研究
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.
Association between Northern Style Hand-made Steamed Bread Quality and Wheat Quality and QTL Mapping;
北方手工馒头品质与小麦品质的关系及QTL作图
11.
(2) Establishment of sensory evaluation system for quality of staple CSB by means of expertise investigation and statistics methods;
围绕主食馒头品质评价问题,开展专家咨询调查,以便建立主食馒头品质评价体系。
12.
Contribution of Lipid to Physicochemical Properties and Mantou-making Quality of Wheat Flour
脂类对小麦粉理化特性和馒头加工品质的影响
13.
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
14.
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
15.
Effect of Adding Wheat Bran Dietary Fiber on the Quality of Bread and steamed Bread
麦麸膳食纤维添加对面包和馒头品质影响
16.
Effects of Addition of Carboxymedthyl Corn Starch on Quality and Aging Properties of Chinese Mantou
玉米羧甲基淀粉对馒头品质及老化特性的影响
17.
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
18.
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