1.
Study on effect of xylo-oligosaccharide on thermomechanical properties of dough and ferment rheology properties of frozen dough
低聚木糖对面团热机械特性及冷冻面团发酵流变特性的影响研究
2.
The Influence of Zymogens and Xanthan on the Rheology Properties of Yogurt
黄原胶和发酵剂对酸乳流变学特性的影响
3.
Study on the Rheological Behaviour and the Regulation Process of Oxygen Carrier in Gentamycin Fermenting Liquor;
庆大霉素发酵液流变特性及氧载体调控过程研究
4.
Study on preparation by fermentation and rheological properties of Dioscorea alataLirm.sp starch
脚板薯淀粉的发酵法制备及其淀粉糊流变特性研究
5.
Effects of Whey on Rheological Properties and Fermentation Capacity of Frozen Dough
乳清粉对冷冻面团的流变学特性及发酵能力的影响
6.
Microbe and Its Variety of Traditional Fermented Meat;
传统发酵肉中的微生物及其变化特性
7.
The effects on the physicochemical properties of rice flour by soaking fermentation were studied by Dynamic Rheometry and DSC.
利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。
8.
Breeding by UV Mutation and Fermentation Characteristics of Monascus Strain
红曲霉紫外诱变选育及其发酵特性研究
9.
Analysis of Changes in Microflora and Physico-chemical Properties of Fermented Beef Sausage during Fermentation
发酵牛肉香肠中菌相变化和理化特性的研究
10.
Research on the ferment properties of Rhodia9001 DVS yoghurt starter
罗地亚9001直投型发酵剂发酵特性研究
11.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
12.
Fluidization Characteristics of Yeast Spent Solution Adsorbed in Carrier
流化床吸附干燥酵母醪液的流化特性
13.
Effect of Vital Wheat Gluten on the Rheological Properties and the Fermentation Capacity of Frozen Dough
谷朊粉对冷冻面团的流变学性质及发酵能力的影响
14.
Research on Effect of Amylose on Frozen Dough Rheological Properties and Fermentation Capacity
直链淀粉对冷冻面团流变学性质及发酵能力的影响研究
15.
Study on Freeze-drying, Fermentation and Baking Properties of Oat Sour
乳酸菌发酵燕麦酸面团发酵剂冷冻干燥与发酵烘焙特性的研究
16.
Fermentation Profiles of Rumen Microorganisms on Different Substrates and Molecular Analysis of Bacterial Community;
不同底物下瘤胃微生物的发酵特性及细菌菌群变化的分子描述
17.
Screening of Eminent Rhizopus Oryzae Irradiated by Synchronous Radiation in L-lactic Acid Production and Study on Fermentative Character;
米根霉产L-乳酸优良菌株的同步辐射诱变选育及发酵特性研究
18.
Study on Processing Technology Optimzation and Physical and Chemical Indices of Sichuan-type Fermented Sausage;
川味发酵香肠工艺条件优化及其理化特性变化研究