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Use of two-stage dough mixing process in improving water distribution of dough and qualities of brea
[期刊论文] 作者：YIN Jian,CHENG Li,HONG Yan,LI,
来源：农业科学学报:英文版 年份：2021
The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour(PF) and wheat flour at a ratio of 1:1(w/w). The final...
[期刊论文] 作者：Zheng-Hua Li,Hong Yan,Zhi Hu,Xian-Chen Song,
来源：稀有金属（英文版） 年份：2021
The influence of rare earth lanthanum and pouring temperature on the fluidity of ADC 12 aluminum alloy was studied through spiral fluidity specimens by means of...
[期刊论文] 作者：Ning Li,Hong Yan,Qingjie Wu,Zeyu Cao,
来源：中国机械工程学报:英文版 年份：2021
It can be known from a large number of research results that improving the dispersibility of CNTs can effectively optimize the mechanical properties of the corresponding metal matrix composites.However,the crucial issue of increasing the bo......
Use of two-stage dough mixing process in improving water distribution of dough and qualities of brea
[期刊论文] 作者：YIN Jian,CHENG Li,HONG Yan,LI Zhao-feng,LI Cai-ming,BAN Xiao-feng,GU Zheng-biao,
来源：农业科学学报（英文） 年份：2021
The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The fina...
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