Dissertation　

About 190 item dissertation in line with bread query results,the following is 1 to 50(Search took 0.067 seconds)

  1. Bakeries in China:Is China a Market for Mexican Pastries?,Omar Ortiz Lopez（OuMa）/East China University of Science and Technology,0/26
  2. The Subjectivity in Irwin Shaw's Novels from an Urban Culture Perspective,ShiYanLing/Shanghai International Studies University,0/6
  3. Studies on Genetic Variation and Mutation of Quality Traits in Wheat,WangFeng/Anhui Agricultural University,0/15
  4. The Impact of Infested by The English Grain Aphid on The Yield and Qualitative Characters of Wheat Flour with Good Bread Quality,YuanHao/Shandong Agricultural University,0/8
  5. Studies on Improvement Qualilty and Glass Transition Temperature of Steamed Bread,DengLing/Henan Agricultural University,0/52
  6. The Quality Assessment and Rapid Analytical Method Development of Deep Fried Bread Sticks in Shanghai City,XiaoZhuQing/Shanghai Ocean University,,0/34
  7. The Studies on Effect of Enzyme on Chrominance of Fermented Dough and Steamed Bread,ZhangFangFang/Henan University of Technology,0/64
  8. A New Xylitol Preparation Technology and Application in Flour Products,WangWei/Shandong Agricultural University,0/26
  9. The Digestibility and Applications from African Locust Bean (parkia Biglobosa) Seeds,ABDOULAYE SANKHON/Jiangnan University,0/25
  10. Study on the Microwave Heating Process of Frozen Steamed Bread,WangChunXia/University of Shanghai for Science and Technology,1/0
  11. Study on the Rheological Properties of Grain Bread Lfour and the Bread Process Optimization,YuanZuoLei/Hefei University of Technology,0/183
  12. Quality Improvement of Steamed Breads and Noodles from Whole Pigmented Wheat Flour,ZhangWenXue/Shandong Agricultural University,0/47
  13. The Study of the Influence of Wheat Flour Pasting Properties on the Quality of Steamed Bread,Fang/Henan University of Technology,0/31
  14. Studies on the Use of Germinated Wheat Flour,ZhaoYanLi/Henan University of Technology,0/48
  15. A Study on Quality and Texture Characteristics of Bread,WangMing/West China University,0/251
  16. The Screening of Low Glycemic Index of Beans and Application in its Flour Products,HanXiaoCun/Henan University of Technology,0/39
  17. Studies on Processing Preparation of Buckwheat Steamed Bread,MaoRui/Henan University of Technology,0/82
  18. The Studies on Preparation of Germinated Cowpea Flour and Application in the Steamed Bread,ZhuQingXia/Henan University of Technology,0/17
  19. Studies on the Effect of Wheat Germ on Dough Formation and the Quality of Flour Products,DingYanFang/Henan University of Technology,0/64
  20. The Study of Frozen Dough Production Technology,RenBin/West China University,0/170
  21. Studies on the Application of Hydrocolloid in Frozen Dough,DuKun/Yangtze University,0/135
  22. The Study of Properties and Volatile Compounds of Bread Enriched with Mushrooms,YuanBiao/Nanjing University of Finance and Economics,0/5
  23. Effects of Susceptor Component and Food Ingredients on Bread Microwave Baking Quality,GuMingMin/Jiangnan University,0/30
  24. Studies on Properties of Fermented Raisins and Their Effects on the Baking Properties of Bread,TuYaJun/Jiangnan University,0/96
  25. Functional Property of Germinating Sorghum(Sorghum Bicolor L. Moench) and Its Bread Mixed with Wheat Flour,Maha Fadl Mohamed/Nanjing Agricultural College,0/5
  26. Research on Preparation of Soy Protein Isolated Edible Film,QinPeiJun/Tianjin University of Science and Technology,0/41
  27. Effects of Bean Dregs on Dough Properties and Qualities of Steamed Bread,Noodles,HouDan/Henan Agricultural University,0/80
  28. The Studies on Preparation and Application of Alcohol Leaching Sesame Protein Concentrate,WangShaSha/Henan University of Technology,0/39
  29. Breading of High Glutathione Producing Saccharomyces Cerevisiae Strain and Optimizing of Its Fermentation Conditions,LvHongYan/Tianjin University of Science and Technology,0/26
  30. Bread First Search Based Model Checking,XueLei/University of Electronic Science and Technology,0/12
  31. Study of Ru Kiln in the Northern Song Dynasty,DanZuo/Zhengzhou University,0/288
  32. Linguistic Culturology concept "bread" in Russian description,HuangLei/Henan University,0/1
  33. From the perspective of Russian language science "bread" concept analysis,ChenChunHong/Suzhou University,0/40
  34. The word "Russian language cultural interpretation Le e c",DongQiaoYing/Shenyang Normal,0/54
  35. Evaluation of Traits Related to Carbon Isotope Discrimination in Bread Wheat for Drought Adaptation and Identification of SNPs in Its Candidate Gene TaER,Tauqeer Ahmad Yasir/Northwest University of Science and Technology,0/1
  36. Characterization of the Rich Alleles of Viviparous-1A in Chinese Wheats and Development of a STS Marker for Seed Dormancy,LiuShiZuo/Inner Mongolia Agricultural University,1/21
  37. Studon Volatile Comonents in Wheat In China’s Huanghuai Winter Wheat Zone,YanZuo/Northwest University of Science and Technology,0/128
  38. The Quality Characteristics and the Influence of the Flour Products of New Harvest Wheat in Different Storage Period,LiuSuJuan/Henan University of Technology,0/156
  39. Elucidating the Composition and Function of Low-molecular-weight Glutenin Subunit Genes in Bread Wheat,ZhangXiaoFei/Chinese Academy of Agricultural Sciences,0/300
  40. Analysis of regional specialty packaging in Qingdao Wang Ge Zhuang Steamed buns as an example,ZuoZuoZuo/Qingdao University,0/89
  41. Study of Online Combination of Medium-strength Special Wheat Flour,FuJiaZuo/Nanjing University of Finance and Economics,0/13
  42. Influence of Thermal History to Quality of Steamed Bread,WangHuanHuan/Huazhong Agricultural University,0/64
  43. Studies on the Properties of Oat Sourdough Fermented by Lactobacillus Plantarum and Its Breadmaking Characteristics,ZhangQing/Jiangnan University,0/157
  44. Study on Critical Processing Technique of the Frozen Dough of Potato Bread,ChenDaiYuan/Fujian Agriculture and Forestry University,0/20
  45. Effect of Waxy Wheat Flour on Rheofermentometer Rheological and Baking Properties of Frozen Dough and Bread,LiuHaiYan/Jiangnan University,1/136
  46. Study on Phytate Degradation of Steamed Bread with Different Leavened Ways,YangXiaoLi/Wuhan Polytechnic University,0/32
  47. Study on the Influences of High Dietary Fiber on Fermentation and Baking Properties and Storage Characteristic of Bread Dough,WangXiaoYan/Jiangnan University,0/322
  48. Studies on the Quality Index of the Special Flour for Fried Bread Stick,ZhouDan/Henan University of Technology,0/85
  49. The Studies on the Whitness of Steamed Bread,ZuoYanHua/Henan University of Technology,0/105
  50. Study on Production of Frozen Steamed Bread Doimh by Freeze-tolerant Yeast,ZhouHongLu/Henan Agricultural University,0/68

Total 4 Pages First Previous 1 2 3 4 Next Last

© 2012 www.DissertationTopic.Net  Mobile