加工精度对方便米饭理化性质的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 6, p. 166, doi. 10.16429/j.1009-7848.2021.06.021
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Works matching AU 吴建永
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干燥方式对热水可溶性淀粉的复溶性质和乳化能力的影响.
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- Journal of Nanchang University (Natural Science), 2024, v. 48, n. 2, p. 149
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- Article
3
不同聚合度菊粉对木薯珍珠理化性质的影响.
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- Journal of Nanchang University (Natural Science), 2023, v. 47, n. 4, p. 361, doi. 10.13764/j.cnki.ncdl.2023.04.005
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