1.
Effects of Emulsifiers on Wheat Flour Characteristics
几种乳化剂对小麦粉品质特性影响的研究
2.
Research on Effect of Stachyose on the Processing Quality of Wheat Flour
水苏糖对小麦粉加工品质影响的研究
3.
Studies on the Nutritional Quality and Preservation of Barley and Wheat Seedling Powder
大小麦麦苗粉营养品质分析及其保存的研究
4.
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
5.
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
6.
Study on the Resistance Mechanism of Spring Wheat to Aphids and the Effect of Aphids on Wheat Flour Quality;
春小麦抗蚜机制及麦蚜对小麦面粉品质影响的研究
7.
Studies on Effects of Quality Characters after Flour Blending by Different Wheat Varieties and Their Biochemical Basis;
小麦品种配粉的品质效应及生化基础研究
8.
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
9.
Influence of Waxy Wheat Yang 05G68 Blended Flour on Noodle Quality
糯小麦新品系扬05G68配粉对面条品质的影响
10.
Studies on the Accumulation and Effects of Fertilization of Starch Quality of Wheat with Different Quality Type;
不同质型小麦淀粉品质的形成及施肥调控
11.
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
12.
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
13.
Correlation between Quality Traits and Color of Flour and Dough Sheet in RIL Populations
小麦RIL群体中小麦粉及面片色泽与主要品质性状的相关分析
14.
Relationship between End-use Quality and Property Indexes of Wheat Flour
小麦粉理化品质指标与食品加工品质的关系研究
15.
Effect of Wx-B1 null on Amylose Content and Starch Properties in Durum Wheat
硬粒小麦缺失4A蜡质蛋白对直链淀粉含量及淀粉品质特性的影响
16.
Some improver play important roles in enhancing the baking quality of the wheat flour.
添加一定的添加剂可改善小麦粉的烘焙品质。
17.
Bread baking quality of wheat flour--Sponge dough method
GB/T14612-1993小麦粉面包烘焙品质试验法中种发酵法
18.
Bread baking quality of wheat flour--Straight dough method
GB/T14611-1993小麦粉面包烘焙品质试验法直接发酵法