• The processing technology of the bread with wheat bran dietary fiber, supplementary quantity of the dietary fiber and the quality of the bread were studied.

    麦麸纤维面包制作工艺进行研究,并膳食纤维添加及其对面包质量的影响进行了探讨。

    youdao

  • Effects of the addition of stabilized rice bran on the farinograph parameters of dough and quality of bread were studied.

    研究添加稳定化米糠对面团粉质特性面包品质影响。

    youdao

  • Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.

    研究添加米糠对面团粉质特性馒头品质影响。

    youdao

  • Effects of rice bran addition on farinograph parameters of dough and quality of steamed bread were studied.

    研究添加米糠对面团粉质特性馒头品质影响。

    youdao

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