Dissertation 

About 19 item dissertation in line with Noodle quality query results,the following is 1 to 50(Search took 0.070 seconds)

  1. Studies on the Browning Control of Fresh Noodle,LuBangGui/Henan Agricultural University,0/44
  2. Study on Change of Quality of Frozen Noodles during Frozen Storage,ZhengZiZuo/Henan University of Technology,0/56
  3. The Realationship Between Wheat Kernel Protein Quality Characteristics and Noodle Quality,ZhangYingQuan/Northwest University of Science and Technology,0/57
  4. The Relationship between Starch Properties of Wheat and Noodle Quality,DongKaiNa/Henan University of Technology,0/89
  5. Studies on Effect of Additives on Frozen Noodles Quality and Rheology,QianJingJing/Henan University of Technology,0/100
  6. Study on Preparation and Quality of its Buckwheat Noodle,ZhangJian/Anhui Agricultural University,0/95
  7. Effects of Wheat Flour Lipids on Dough Properties and Noodle Quality,MengDanDan/Henan University of Technology,0/116
  8. The Influence of Protein Characteristics on Noodles Quality,ZhaoQingYu/Henan University of Technology,0/127
  9. Effects of Nitrogen Fertilizer Application Regimes on Carbon and Nitrogen Metabolism, Grain Yield and Quality of Two Spike-Type Super-High-Yield Wheat (Triticum Aestivum L.) Cultivars,MaDongYun/Henan Agricultural University,1/378
  10. Identification of Wheat Mutants Carrying Different Null Wx Alleles of Recombinant Inbred Lines and Their Qualities,DiHongMei/Shandong Agricultural University,0/158
  11. Chinese noodle color and its influencing factors,GeXiuXiu/Chinese Academy of Agricultural Sciences,5/310
  12. Affect the mechanism of protein and starch vermicelli and instant noodles quality,ShiJunLing/Northwest University of Science and Technology,24/1272
  13. Study on the Evaluation Systems and Processing Technology of Rice Noodle,ChengMingHua/China Agricultural University,20/1027
  14. Relationship between the Composition of LMW-GS and Gliadins with Noodle Quality Traits and Gene Cloning of LMW-1 and LMW-2,ZuoXiaoYun/Shandong Agricultural University,0/78
  15. The Studies on Quality Indices of Soft Wheat,ChangCheng/Anhui Agricultural University,5/104
  16. Study on Wheat Flour Quality Requirements for Chinese Noodle Manufacture and Improving Noodle Eating and Cooking Quality,YinFang/China Agricultural University,12/538
  17. Study on Flour Properties and Noodle Qualities by Adding Soybean Powder,LiJunHua/Jiangnan University,3/332
  18. The Effects of Sodium Alginate on the Farinograph Characteristics and Dough Texture of Oats,YangYan/Shandong Institute of Light Industry,1/229
  19. Influence of Flour Blending on Wheat Flour Processing Properties,LuXiaoHua/Gansu Agricultural University,0/64

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