About 10 item dissertation in line with Dough Rheological Properties query results,the following is 1 to 50(Search took 0.081 seconds)

  1. Studys on the Relationship of Wheat Flour Quality and South Style Steamed Bread Quality,LiZhuo/Henan University of Technology,0/89
  2. Effect of Wheat Protein and Starch on Dough Rheological Properties and Processing Qualities,LiYongQiang/Shandong Agricultural University,3/637
  3. Wheat Quality Requirement for Lanzou Alkaline Hand Stretched Noodles,MengXianGang/Northwest University of Science and Technology,0/192
  4. Effect of Resistant Starch on Dough Rheological Properties and Processing Qualities,FuLei/Shandong Agricultural University,3/589
  5. Effect of the Addition of Dietary Fiber on Dough Performance and Bread Quality,SongHuan/Southwestern University,3/764
  6. Studies on the Accumulation of Protein Components and Cultivated Regulating Techniques of Nitrogen Application for High-yield and Quality of Winter Wheat,LiuZunYing/Henan Agricultural University,5/61
  7. Study of the Influence of Protein Components on Quality of the Specific Dumpling-Flour,LeiNa/Henan Agricultural University,4/91
  8. Studies on Effects of Bran Particle Size on Chinese Steamed Bread Quality,BaoQingDan/Henan University of Technology,0/107
  9. Influence of Flour Blending on Wheat Flour Processing Properties,LuXiaoHua/Gansu Agricultural University,0/64
  10. Properties of a Rhizopus Recombinant Lipase and It’s Application in the Bread and Dough Systems,ZhangLuan/Jiangnan University,1/81

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