|
CN107400644A
|
|
A kind of culture medium and its application in hydrogenlike silicon ion fermentation and a kind of preparation method of sorbic acid
|
|
CN106957377A
|
|
A kind of preparation method of inulin propionic ester
|
|
CN106720026A
|
|
A kind of novel fermentation food acidity conditioning agent
|
|
CN106635875A
|
|
Culture medium and application of same in fermentation production of propanoic acid
|
|
CN105385712A
|
|
Fermentation and production method for propionic acid
|
|
CN105087680A
|
|
Lactobacillus fermentation culture medium and process for producing lactic acid at high yield
|
|
CN105519626A
|
|
Fermented flour flavor enhancing method
|
|
CN103750148A
|
|
Use of fermentative flour in steamed bread manufacture
|
|
CN103749600A
|
|
Application of fermentation flour for making bread
|
|
CN103749598A
|
|
Application of natural Panettone concentrated premixed flour in making Panettone bread
|
|
CN103749599A
|
|
Method for producing fermented flour by virtue of semi-solid fermentation
|
|
CN103098852A
|
|
Application of malt flour in manufacturing biscuits and manufacturing method of biscuits
|
|
CN103098851A
|
|
Application of malt flour to making cake and cake making method
|
|
CN103103165A
|
|
Composite enzyme, preparation and method for milling wheat into flour
|
|
CN103098908A
|
|
Application of malt flour to making of ice-cream and making method of ice-cream
|
|
CN103099133A
|
|
Malt flour and preparation method thereof
|
|
CN103098974A
|
|
Application of malt flour to making of ice-cream and making method of ice-cream
|
|
CN103098840A
|
|
Application of malt flour to making bread and bread making method
|
|
CN103103135A
|
|
Aspergillus oryzae strain and method for producing fungal alpha-amylase by liquid-state fermentation of aspergillus oryzae strain
|
