Dissertation　

About 190 item dissertation in line with bread query results,the following is 101 to 150(Search took 0.083 seconds)

  1. Investigation on the Association between Wheat Quality Traits with Performance of Noodle and Steamed Bread in the Lower Yangtze Valley Zone,WuHongYa/Yangzhou University,9/146
  2. Studies on Relations between the Compositions of HMW-GS of Wheat Core Germplasms and Bread-baking Quality,GuanZhengJun/Agricultural University of Hebei,2/71
  3. Association between Northern Style Hand-made Steamed Bread Quality and Wheat Quality and QTL Mapping,FanYuDing/Shandong Agricultural University,8/162
  4. Study on Wheat Quality Analysis of Henan Main Varieties and the Quality Improvement of Traditional Flour Products Raw Materials,FengZhiQiang/Henan Agricultural University,1/311
  5. Morphology and Cytogenetics of Intergeneric Hybrid between Bread Wheat and Psathyrostachys Huashanica Keng ex Guo,KangHouYang/Sichuan Agricultural University,2/90
  6. The Application of Xylo-oligosaccharide in Bakery Products,ZhouCuiYing/Nanjing Agricultural College,0/516
  7. Study on Rice Starch and Protein Extraction and Development of Gluten-free Rice Starch Bread,HABA Pépé Fran(?)ois/Jiangnan University,0/535
  8. The Study on Preparation and Properties of Chestnut Powder and Its Application,HuiGengPing/Jiangnan University,4/295
  9. A Study on the Production of Dried Honey Using the Drum Dryer,ZhangHanBing/Jiangnan University,1/126
  10. The Application of Neutral Xylanase in Food,ZhangQinLiang/Jiangnan University,5/557
  11. Utilization of Tomato Seed,ShenXinZuo/Jiangnan University,2/414
  12. Study of Steamed Bread during Processing and Storage Using NMR and MRI Techniques,HeChengYun/Nanchang University,3/297
  13. Genetic Laws of HMW-GS and Effect on Bread Baking Quality,ZhangHuaWen/Shandong Agricultural University,3/65
  14. Steamed Bread and Noodle Quality Evaluation of Spring Wheat Varieties and Advanced Lines,ChenDongSheng/Chinese Academy of Agricultural Sciences,1/258
  15. Studies on the Heredity of Starch Traits and Their Effects on Endosperm Texture and Bread Quality in Wheat,NiuLiYa/Agricultural University of Hebei,1/112
  16. Studies on Processing Technology and Mechanism of Tea Bread,WenHaiTao/Hunan Agricultural University,4/604
  17. Study on Comprehensive Pilot Extraction, Purification and Physiological Activity of Flavonoids from Sweet Potato Vines,HongXueE/Nanchang University,2/362
  18. Wheat Grain Hardness and Its Relationship with Bread Quality,YuanCuiPing/Shandong Agricultural University,1/244
  19. Research on Bread Boosters of New Type,ZhaoFengLi/China Agricultural University,1/554
  20. Evaluation on Bread and Dry Noodle Making Quality of Good Quality Chinese Winter Wheats,YangJin/Xinjiang Agricultural University,7/209
  21. Wheat bread quality characteristics and quality of the relationship of the North,LiuAiHua/Chinese Academy of Agricultural Sciences,9/316
  22. Study of Di-acetyltartaric Esters of Monoglycerides in Fried Bread Stick,DaiWenBing/Jiangnan University,5/171
  23. Studies on the Shelf-life of French Frozen Dough and Roll,ZhouMeiLing/Jiangnan University,4/440
  24. Study on the Decoloration and Micronization of Wheat Bran Dietary Fibre,SunYing/Jiangnan University,8/636
  25. Research in Recipe of Compound Additives for Bran Bread,YanXiaoPeng/Jiangnan University,2/226
  26. Synthesis of Sodium Fatty-acyl Lactylate with Different Carbon Lengths and the Application in Steamed Bread,GengMin/Jiangnan University,1/105
  27. The Contents and QTL Analysis of Main Mineral Contents in Wheat Grain,HaoZhi/Shandong Agricultural University,5/201
  28. Cloning and Expression Patterns of Phytomcrome C in Common Wheat,ZhengXu/Sichuan Agricultural University,1/89
  29. And Monoglycerides ester and calcium stearoyl lactylate sodium steamed bread and of Yangzhou buns quality impact,GaoLanYang/Yangzhou University,0/254
  30. Study on the Effect of Transglutaminase on Quality Properties of Buckwheat Steamed Bread, Bread and Instant Noodle,LiGuoLong/Northwest University of Science and Technology,0/316
  31. Studies on Extraction of Sweet Potato Dietary Fiber and Pectin,HanJunJuan/Beijing Forestry University,6/782
  32. Analysis of Wheat Quality Properties and Constructing for Evaluation System of Steamed Bread of Guanzhong Area in Shaanxi Province,ZhangGuiYing/Northwest University of Science and Technology,1/88
  33. Additives Qin Black No. 1 wheat bread quality and nutritive value of,LiChunYan/Northwest University of Science and Technology,0/103
  34. The Character of Soy Protein Isolate Fermented by Lactobacillus Acidophilus and Its Influence on Quality of Bread,LiuJia/Huazhong Agricultural University,1/89
  35. Production and Application of Lactic Acid from Fermented Wheat Bran by Lactobacillus Casei WT-8,ZhaoXin/Tianjin University of Science and Technology,1/129
  36. The Study on Guiding to Produce Special Flour from Quality Characteristica Analysis of the Milling Process,LiuZhenJie/Jiangnan University,1/70
  37. Enzymatic Extraction and the Study of Characteristics of Water-soluble Substances from Eggshell Membrane,WangBaoHuan/Jiangnan University,1/192
  38. The Research of the Effect of Nanocomposite Packaging Technology on Supermarket Steamed Bread and Dishes,HuangLingYan/Jiangnan University,1/222
  39. Application of Xylo-oligosaccharides in Steamed Bread Made by Frozen Dough Fermentation,ZhuHuiYan/Jiangnan University,0/234
  40. Study on Characterization of Transglutaminase from Streptoverticillium SK4.001 and Its Application in Bread,YuanShiFang/Jiangnan University,1/110
  41. Effects of HMW-GS Allelic Variation on Processing Quality of Bread and Noodle Revealed by Near-Isogenic Lines,YangYuShuang/Shandong Agricultural University,0/47
  42. Study on the Extrusion Modification Technology and Application of Soybean Protein on Bread,ZuoJinHua/Shandong Agricultural University,3/224
  43. Preparation and Properties of Malt Extract and It’s Application in Bakery Products,ChenLing/Wuhan Polytechnic University,0/185
  44. A Study on Bread Premixed Flour,XuLiang/Wuhan Polytechnic University,0/161
  45. Wheat bran dietary fiber series of food research and development,YuYi/Wuhan Polytechnic University,2/342
  46. Develepment and Application of RGA Markers in Wheat,ShangShiJie/Chinese Academy of Agricultural Sciences,0/160
  47. Roles of Lactobacillus Paralimentarius 412 in Sourdough Fermentation and the Sensory Quality of Chinese Steamed-bread,LiChen/Agricultural University of Hebei,0/178
  48. Extraction of Dietary Fiber from Soybean Dregs and Its Utilization in Bread,LiWenJia/Hunan Agricultural University,3/453
  49. Research wheat import to the general effect of the EU and its quality goat gene Grass Valley,SunBin/University of Electronic Science and Technology,0/28
  50. Preparation of Corn Weight-Reducing Bread,LiuXiangYang/Jilin Agricultural University,1/147

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