甜荞全谷物粉对小麦面团流变特性及鲜湿 面条品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 10, p. 72, doi. 10.7506/spkx1002-6630-20230911-081
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- Publication type:
- Article
Works by 吴伟菁
Results: 5
1
2
热处理对荞麦麸皮蛋白结构与理化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 239, doi. 10.7506/spkx1002-6630-20230904-021
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- Publication type:
- Article
3
苦荞中可溶性及不可溶性膳食纤维调控 糖尿病小鼠糖脂代谢的功效 .
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 15, p. 129, doi. 10.7506/spkx1002-6630-20200507-062
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- Publication type:
- Article
4
苦养调控血糖功效及其在糖尿病人主食开发中的应用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 352, doi. 10.16429/j.1009-7848.2021.09.039
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- Article
5
荞麦麸皮蛋白的制备及功能特性研究.
- Published in:
- China Condiment, 2023, v. 48, n. 12, p. 16, doi. 10.3969/j.issn.1000-9973.2023.12.003
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- Publication type:
- Article