1.
Effects of Natural Morelberry Fermentation on the Quality of Vermicelli
自然发酵酸浆对粉丝品质影响的研究
2.
Jinyinsi line, flashlight powder, iron tablets, Chu films, crystal ornaments, clothing textiles, plastic products, nylon lines, fiber silk sales.
金银丝线、光粉、片、片、晶饰品等服装辅料、料制品、龙线、纶丝销售。
3.
The charming crab flavor, along with the tender veal medallion; presents your extremely good sense of the dish.
皮软而又不粘牙，内陷粉嫩，还吃的出一丝丝的蟹肉，很有质感。
4.
Effect of Different Cultivars Pollinating on Fruit Quality of Huali 2 Pear
授粉品种对华梨2号果实品质的影响
5.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
6.
Research on Influence of Ancient Silk's Tint and Trait under Physical Action;
物理环境对古代丝织品色泽和丝质的影响研究
7.
Studies on the Physical and Chemic Characteristics of Silk Protein and Fibroin Microcapsule Preparation;
丝素蛋白粉的理化性质及其微胶囊的制备研究
8.
Of high quality.Used of flour.
高品质的高质量的。用于面粉
9.
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
10.
Study on Wheat Varieties Milling Quality of Shaanxi Guanzhong;
陕西关中小麦品种（品系）磨粉品质性状研究
11.
Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle
谷朊粉对非油炸方便面专用粉品质影响的研究
12.
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
13.
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
14.
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
15.
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
16.
ground, root, stem ginger
姜粉、 姜丝、 蜜饯姜.
17.
Study on Wheat Quality Analysis of Henan Main Varieties and the Quality Improvement of Traditional Flour Products Raw Materials;
河南主要小麦品种品质分析及传统面制品原料面粉品质改良研究
18.
Influence of Wheat Flour Quality and Main Components on the Separation of Wheat Starch and Gluten
面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响