1.
Complementary Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality in Common Wheat
小麦高分子量谷蛋白亚基间的互补效应对面包加工品质的影响
2.
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
3.
Influence Mechanism and Processing Engineering Research for Buckwheat Bread Quality Factor;
影响荞麦面包品质因素的机理及加工技术研究
4.
INFLUENCE OF TRANSGLUTAMINASE ON QUALITY AND PROCESSING CHARACTERISTIC OF THE SOY-PROTEIN STRENGTHENED BREAD
谷氨酰胺转胺酶对大豆面包品质及加工特性的影响
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.
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
7.
Effects of HMW-GS Allelic Variation on Processing Quality of Bread and Noodle Revealed by Near-Isogenic Lines
利用HMW-GS近等基因系评价不同等位变异对面包、面条加工品质的影响
8.
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
9.
Effect of Nitrogen on Noodle-making Quality of Wheat (Triticum aestivum L.);
施用氮肥对小麦面条加工品质的影响
10.
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
11.
Study on the Bread Processing Technology of High Quality Wheat Shaan 253
优质强筋小麦陕253的面包加工技术研究
12.
Effects of Artemisia sphaerocephala Krasch gum on the rheological properties of dough and its application to break processing
沙蒿胶对面团流变性质的影响及在面包加工中的应用
13.
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
14.
Shallow ory influence machine metals the spare parts process product surface the factor of the quality;
浅论影响金属零件加工产品表面质量的因素
15.
It is used in the Bakery Industry, in Bread, Pastry, Cakes and Cookies.
瓜尔胶用于焙烘食品加工行业中，来来制作面包、皮糕点、糕和饼干。
16.
Study of Bread during Processing and Storage Using NMR and MRI Techniques;
核磁共振及成像技术在面包制品加工与储藏过程中的研究
17.
The Research on Stock Cutting Problem in Paper Packing Industry;
面向纸制品包装材料加工企业的优化下料问题研究
18.
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