1.
Effects of Moistening and Tempering on Milling Characteristics of domestic Wheat(Ⅰ)
调质处理对国产小麦制粉特性影响的研究(一)
2.
Ingredients: Refined wheat starch,,Refined shrimp,iodine refined salt,purified water.
配料：精制小麦粉，特制海鲜粉，碘精盐，水。
3.
Ingredients: Refined wheaten starch,,Refined pork,iodic refined salt, Purified water.
配料：精制小麦粉，特制猪肉粉，碘精盐，水。
4.
Study on Starch Properties and Molecular Markers of Waxy Gene in Wheat;
小麦淀粉特性及Waxy基因分子标记研究
5.
QTL Mapping Analysis of the Major Starch Properties in Common Wheat(Triticum Aestivum L);
小麦籽粒淀粉主要特性的QTL定位分析
6.
Studies on Starch-pasting Properties and Their Related Factors in Wheat;
小麦淀粉糊化特性及相关因素的研究
7.
Physico-Chemical Properties of A-and B-Type Starch Granules in Wheat
小麦籽粒A-型和B-型淀粉粒的理化特性
8.
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
9.
Selection of Wheat Variety for Malting and Study on Properties of Wheat Malts;
制麦芽小麦品种筛选及其制麦特性研究
10.
wheaten bread, cakes, flour
小麦制的面包、 蛋糕、 面粉.
11.
Influence of AdditivesMinor Ingredients on Baking Properties of Wheat Flour
添加剂微量原料对小麦面粉焙烤特性的影响
12.
Starch Property and Biochemical and Molecular Markers of Waxy Protein in Bread Wheat;
小麦淀粉特性与糯蛋白的生化和分子标记
13.
Effects of Transient High Temperature after Anthesis on Starch Structure and Traits in Wheat;
花后高温对小麦淀粉结构和特性的影响
14.
Wheat Starch Components, Quality Characteristics, and Its Response to Light;
小麦籽粒淀粉组分、品质特性及其对光照的响应
15.
Isolation and Functional Analysis of a Wheat Pollen-specific Promoter
小麦花粉特异性启动子的分离和功能分析
16.
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
17.
The Effect of Triticale Dietary Fiber on Dough Farinographic Properties
黑小麦膳食纤维对面团粉质特性的影响研究
18.
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