植物乳杆菌发酵对富硒发芽糙小米饮料 风味特征的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 3, p. 52, doi. 10.12161/j.issn.1005-6521.2024.03.008
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- Publication type:
- Article
Works by 周大宇
Results: 6
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2
发芽糙米复合粉制备无麸质面包的研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 15, p. 132, doi. 10.12161/j.issn.1005-6521.2021.15.021
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- Article
3
糙米-大豆复配粉面团特性研究及其对蛋糕 品质的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 14, p. 119, doi. 10.12161/j.issn.1005-6521.2021.14.019
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- Article
4
响应面法优化无麸质谷物馒头制备工艺条件 及其质构特性研究.
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- Food Research & Development, 2020, v. 41, n. 24, p. 96, doi. 10.12161/j.issn.1005-6521.2020.24.016
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- Publication type:
- Article
5
大孔树脂吸附对大豆清品质的改善作用.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 20, p. 100, doi. 10.7506/spkx1002-6630-20240415-136
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- Article
6
体外模拟大豆种皮多糖胃肠道消化特性研究.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 55, doi. 10.16429/j.1009-7848.2022.09.006
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- Article