A method of improving the properties of a flour dough, a flo ur dough improving composition and improved food products

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• 3. Method of improving the properties of a flour dough, a flour dough improving composition and improved food products [P] . 美国专利： US8460723B2 . 2013-06-11

  机译： 改善面粉面团性能的方法，面粉面团改进组合物和改良食品

• 4. Method of improving the properties of a flour dough, a flour dough improving composition and improved food products [P] . 美国专利： USRE43341E . 2012-05-01

  机译： 改善面粉面团性能的方法，面粉面团改进组合物和改良食品

• 5. METHOD OF IMPROVING THE PROPERTIES OF A FLOUR DOUGH, A FLOUR DOUGH IMPROVING COMPOSITION AND IMPROVED FOOD PRODUCTS [P] . 美国专利： US2012201928A1 . 2012-08-09

  机译： 改善面粉粉的性能的方法，面粉粉的成分和改进的食品

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• 2. Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour [J] . YIN Jian, CHENG Li, HONG Yan, 农业科学学报：英文版 . 2021,第001期
• 3. ASCORBATE IMPROVER EFFECTS, DOUGH MIXING PROPERTIES AND BREAD QUALITY INTERDEPENDENCE ON FLOUR PROTEIN COMPOSITION [C] . D. Every, W. B. Griffin, L. D. Simmons, International Workshop on Gluten Proteins . 2004
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• 6. Quinoa Flour as a New Foodstuff for Improving Dough and Bread. [O] . Naofumi Morita, Chikako Hirata, Sang Ha Park, 2001

• 1. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 2. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 3. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
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• 5. 一种改进单基发射药性能的方法探索研究 [A] . 付有 . 2016