Dissertation　

About 190 item dissertation in line with bread query results,the following is 151 to 200(Search took 0.096 seconds)

  1. Purple Sweet Potato flour processing key technology research,TangFuRong/West China University,3/352
  2. Yuntaishan World Geopark lower Middle Cambrian bread group diamictic characteristics and sedimentary facies,XueYan/Henan Polytechnic University,0/80
  3. A Preliminary Research on Dome Kilns of Tang and Song Dynasty,ChenYongZuo/Jilin University,0/125
  4. Effects of Lactic Acid Bacteria Fermentation on the Baking Properties of Sourdough Oat Bread,WanJingJing/Jiangnan University,1/193
  5. Screening and Fermentation Properties of Yeasts Isolated from Chinese Sourdough,PanXiangHui/Agricultural University of Hebei,2/124
  6. The Character Change During Chinese Steamed Bread in Storage,YangLiu/Jilin University,0/248
  7. Screening of Microorganisms from Traditional Starter Cultures and Their Effects on the Quality of Mantou,HuLiHua/Henan University of Technology,0/219
  8. The Studies on Laboratory Making Method and Sensory Evluation System of Southern Steamed Bread,AnYuan/Henan University of Technology,0/134
  9. The Analyse on the Phenomenon of Steamed Bread Shrinking,BaiJianMin/Henan University of Technology,1/115
  10. The Study About Producing Process of Traditional Jiaozi,HanZuoJuan/Henan University of Technology,2/93
  11. Studies on Effects of Bran Particle Size on Chinese Steamed Bread Quality,BaoQingDan/Henan University of Technology,0/107
  12. Study on the Suitability of Wheat to Bread Qulities and Improving,ZhangXingZhen/Henan University of Technology,0/205
  13. Study on the Pentosans and Some Quality Traits in Wheat Varieties (Lines) and Steamed Bread Qualities in Bleeding Waxy and Non-Waxy Wheat,YangMei/Anhui Agricultural University,0/49
  14. Study on Extrusion Technology of Black Rice and Application of the Extrusive Black Rice Flour,ZhanWangTao/Shandong Agricultural University,1/298
  15. Studies and Application on Bio-bleaching Agent of Flour,DingLing/Anhui Agricultural University,2/103
  16. Effect of Improvers on Wheat Flour Quality and Processing of Flour Food,ZhouHuiXi/Hefei University of Technology,2/395
  17. Effect of Compound Improver on Anti-aging and Anti-browining of Flour Foods Stored in Low-temperatue,FangKun/Hefei University of Technology,3/185
  18. Improvement of the Baking Quality by the Psychrophilic Xylanase,ZhengZuo/Shandong Normal University,1/197
  19. Nylon 6 Membrane Immobilized Biology Catalyst and Its Applications,XiaKui/Xiangtan University,0/45
  20. The Effects of Konjac Glucomannan and Its Derivatives on Dough Performance and Bread Quality,LiuDanSong/Hubei University of Technology,3/87
  21. Preparation and Application of Lysophospholipid by Phospholipase A1-catalyzed Hydrolysis of Soybean Phospholipids,FanXunTao/Heilongjiang Bayi Agricultural University,0/40
  22. Study on the Art of Fuding Moon Cake Engravings,ChenJing/Fujian Normal University,0/22
  23. Studies on Screening of Thermostable Phytase-producing Bacterium, and Enzymatic Application Properties,GuiPing/Yunnan Normal University,0/35
  24. Studies on Sweetpotato Granule Processing Technology and Its Application in Bread,LinHua/Hunan Agricultural University,0/91
  25. Relationship of Mixograph Parameters with Bread-making Quality Traits and Its Application in Wheat Breeding Program,ShenXiaoYong/Chinese Academy of Agricultural Sciences,0/63
  26. Modification and Application of Dietary Fiber in Kiwi Residue,YangYuanTong/Central South University of Forestry Science and Technology,0/95
  27. Effects of Dough Fermentation Process Control on Properties of Steamed Bread,ZhangYi/Jilin University,0/213
  28. Influence of Flour Blending on Wheat Flour Processing Properties,LuXiaoHua/Gansu Agricultural University,0/64
  29. Effect of Resistant Starch on the Quality of Quick-Frozen Steamed Bread,ZhaoQinQin/Nanchang University,1/55
  30. The Optimization of Production, Purfication and Application of Xylanase from Aspergillus Niger S33,XieShuang/Nanchang University,0/40
  31. Properties of a Rhizopus Recombinant Lipase and It’s Application in the Bread and Dough Systems,ZhangLuan/Jiangnan University,1/81
  32. Studies on Prefermented Frozen Dietary Fiber Dough and Its Application in Steamed Bread Making,HuangLiQun/Jiangnan University,0/81
  33. The Research of Combined Emulsifiers on Enhancing Frost Resistance of Yeast and Improving Frozen Dough’s Quality,XuYunFeng/Jiangnan University,0/104
  34. Study on the Extraction Process and Application of Different Wheat Dietary Fiber,LiuJinXia/Wuhan Polytechnic University,0/132
  35. Study on Processing Staple Tailored Flour Using Wheat Produced in Hubei Province,WangTao/Wuhan Polytechnic University,0/10
  36. Study on the Asymmetric Bioredution of 3-Chloropropiophenone with Highly Active Bread Yeast Cells and Its Optimum Biotransformation Condition,TongLingZuo/Huazhong University of Science and Technology,0/5
  37. Application of Microalgal DHA in Several Baking Products,PengYun/South China University of Technology,0/26
  38. Study on New Type of Bread Improver,XuZuoYun/South China University of Technology,0/67
  39. Molecular Identification of Hardness-related Genes and Analysis of Molecular Mechanism of PINA Null in Bread Wheat,ZhangFuYan/Henan Agricultural University,0/1
  40. The Study of Yeast Frost-resistance and Application in Frozen Dough,GengRuiLing/Henan Agricultural University,0/18

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