Grain Processing 2014 Issue 6 wo guo mian zhi zhu shi chan ye hua de xian zhuang ji qu shi fen xi

wo guo mian zhi zhu shi chan ye hua de xian zhuang ji qu shi fen xi
liu xiao zhen ;

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zui xin shu xun

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quan mai fen de shi yong ding wei yu chan ye dao xiang
zhao xue jing ;

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zhi fen jia gong zhong ji liang jing yi hua kong zhi ji shu qian zhan
liu zuo ; liu wu feng ; liu jian juan ; chen tian fei ; wu zhao yun ; wu li hui ;

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fen li xiao mai hu fen ceng de sheng chan xian she ji
yang lei ; cao wei rang ; shao kun ;

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Explore the Different Flour System Property of Flour Quality
ZHANG Lei;CHEN Yanqiang;JIAO Yujiao;LI Xiao;ZHANG Ran;Hebei Guangpai Flour Co.;Ltd.;

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qian tan xiao mai chu qing gong yi ji qi zhong yao xing
feng zuo zuo ;

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The Description of Flour Quality Curve and Comparative Analysis in Two Kinds of Flour
ZHANG Lei;LI Guode;SHI Baozhong;WANG Boping;WANG Junwei;LI Sen;LUAN Tianxiang;CHEN Yufeng;The Experimental Teaching Center;Shenyang Normal University;

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Optimization of Composite Enzymatic Hydrolysis Conditions of Rice Dreg Deamidization Protein
CHEN Lu;CHEN Jiwang;GAO Jun;LIU Shanshan;College of Food Science and Engineering;Wuhan Polytechnic University;Hubei Collaborative Innovation Center for Processing of Agricultural Products;

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wo guo cao mi quan gu wu shi pin de kai fa ying yong
zhao xu ;

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bu tong jia re tong feng tiao jian dui jiang di xin wan zuo mi shui fen de ying xiang
fang jiu gen ;

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zhao pin qi shi

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mi chang shu song she bei de gai jin ji ying yong xiao guo fen xi
fu zheng bing ;

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ji yu sheng li te xing de cao mi fa ya gong yi you hua
zhang qiang ;

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Effect of Cooling Conditions on the Physicochemical Indexes of Steamed Bread
HE Xueyong;LIU Changhong;LI Zhijian;Grain College of Henan University of Technology;

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Application of Enzyme in Noodles Processing
SUN Xiaohong;GUO Xingfeng;College of Food Science and Technology;Henan University of Technology;

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ma ling shu dian fen de fen li te xing ji hui sheng yan jiu jin zhan
guo jun jie ; kang hai zuo ; wu hong bin ; lian xi jun ;

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Double Enzyme Hydrolysis Preparation of Defatted Wheat Germ Antioxidant Peptide Technology Research
LV Mei;Shenyang City Science Research Institute of Cereals;Oils & Foodstuffs;

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quan zi dong mian tuan qie kuai ji de yan jiu yu kai fa
zhu ke qing ; ma wei zuo ;

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Internal Air Flow Field Analysis of Large Yield Long-Distance Belt Conveyor
QIN Chao;LI Yongxiang;WANG Mingxu;College of Mechanical Engineering of Henan University of Technology;

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Study on Effect of Different Processing Conditions of Sorghum Flour on the Quality of Bread
HE Huan;ZHOU Jia;Shenyang Oils and Grains Food Science Research Institute;

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2015 nian xiao mai zui di shou gou jia ge gong bu

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Effect of Water’s Rigidity and pH on the Quality of Bread
DOU Kangning;LI Erwei;SHI Xiao;Food Department of Luohe Medical School;Medical College of Zhengzhou University;

..............page:63-64

shi pin zhong bing xi zuo an jian ce ji shu yan jiu jin zhan zong shu
fu miao miao ;

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Rural Farmers Stored Grain Losses Comparison Test
DING Shufen;WANG Yuling;SONG Yan;BAO Zeren;Huanren Manchu Autonomous County Agri-testing Station;

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Evaluation of Uncertainty in Determination Benzoyl Peroxide in Wheat Flour by HPLC
ZHAO Li;GONG Shan;HAN Juan;Shaanxi Province Grain & Oil Product Quality Supervision Test Institute;

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liang shi jia gong 2014 nian zong mu ci

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