转谷氨酰胺酶交联菜籽蛋白对蛋糕品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 11, p. 57, doi. 10.7506/spkx1002-6630-20241212-099
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- Publication type:
- Article
Works by 姚轶俊
Results: 6
1
2
基于模糊数学感官评价法优化杂粮 代餐粉配方.
- Published in:
- Food Research & Development, 2024, v. 45, n. 4, p. 103, doi. 10.12161/j.issn.1005-6521.2024.04.014
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- Publication type:
- Article
3
菜籽多肽微胶囊工艺优化及其抗氧化性研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 7, p. 66, doi. 10.3969/j.issn.1005-6521.2018.07.011
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- Publication type:
- Article
4
不同品种大米组分含量与米饭加工 品质特性的关系.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 35, doi. 10.7506/spkx1002-6630-20191029-327
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- Publication type:
- Article
5
超微粉碎对4 种杂粮粉理化性质及功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 111, doi. 10.7506/spkx1002-6630-20190912-150
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- Publication type:
- Article
6
薏米的营养价值及应用 最新研究进展.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 24, doi. 10.16210/j.cnki.1007-7561.2022.02.004
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- Publication type:
- Article