1.
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
2.
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
3.
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
4.
The Study on Dynamic Rheology of Rice Dough and the Technology of Rice Bread;
米粉面团流变学性质及米粉面包工艺的研究
5.
Study on Rheological Property of Sweet Potato Dough and Processing Technology of Sweet Potato Noodle
甘薯粉面团流变学性质及面条工艺的研究
6.
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
7.
Effects of Enzyme Modified Egg Yolk Powder on Flour Rheological Properties
酶改性蛋黄粉对面团流变学特性的影响
8.
The effect of bioactive soybean powder on the wheat flour quality was studied.
研究了活性大豆粉对小麦粉面团的流变学性质的影响。
9.
Method for determination of water absorption of wheat flour and rheological properties of doughs using a farinograph
GB/T14614-1993小麦粉吸水量和面团揉和性能测定法粉质仪法
10.
a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough.
谷类被抽去淀粉后留下的蛋白质物质，能使面团有粘性。
11.
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
12.
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
13.
The Forming Mechanism of Resistant Starch and Its Effect on Rheological Property of Dough;
抗性淀粉形成机理及对面团流变学特性影响研究
14.
Surface Characteristics and Fire-Extinguishing Ability of Superfine-Powder Fire-Extinguishing Agent
超细粉体灭火介质的表面特性及灭火性能
15.
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
谷朊粉对冷冻面团的流变学性质及发酵能力的影响
16.
Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity
直链淀粉对冷冻面团流变学性质及发酵能力的影响研究
17.
The nutrition of wheat flour, its sensory evaluation and rheological properties of dough after adding fresh bone meal and other nutritious elements were studied.
本文主要研究了在面粉中强化鲜骨髓粉及其它营养素后的营养，感官评价及面团流变学性质。
18.
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough
乳清粉对冷冻面团的流变学特性及发酵能力的影响