小米混合面团特性及馒头制作工艺研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2021.20.010
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- Publication type:
- Article
Works by 刘璐婕
Results: 4
1
2
三种乳化剂对橄榄油乳液稳定性的影响.
- Published in:
- China Oils & Fats, 2021, v. 46, n. 3, p. 28, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.03.007
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- Publication type:
- Article
3
N-(α-桐酸酰基)三唑类化合物的制备及其生物活性.
- Published in:
- Chemistry & Industry of Forest Products, 2022, v. 42, n. 3, p. 27, doi. 10.3969/j.issn.0253-2417.2022.03.004
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- Publication type:
- Article
4
油橄榄叶提取物的制备及理化性质研究.
- Published in:
- Chemistry & Industry of Forest Products, 2019, v. 39, n. 4, p. 83, doi. 10.3969/j.issn.0253-2417.2019.04.012
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- Publication type:
- Article