Works by 孙祥祥

Results: 9

牦牛乳蛋白多态性对奶酪凝乳特性的影响.

Published in:

Journal of Food Science & Biotechnology, 2024, v. 43, n. 6, p. 40, doi. 10.12441/spyswjs.20221107001

By:

谈婷;
罗毅皓;
孙万成;
孙祥祥

Publication type:

Article

冷藏时间对馒头品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 24, p. 6, doi. 10.12161/j.issn.1005-6521.2019.24.002

By:

孙祥祥;
刘长虹;
陈秋平;
王远辉;
张煌2，;
马永生

Publication type:

Article

响应面法优化酵子生产工艺研究.

Published in:

Food Research & Development, 2018, v. 39, n. 22, p. 112, doi. 10.3969/j.issn.1005-6521.2018.22.019

By:

孙祥祥;
刘长虹;
张萌;
王远辉;
张煌

Publication type:

Article

碱添加量对米酒酸面团及馒头品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 10, p. 154, doi. 10.11882/j.issn.0254-5071.2019.10.031

By:

孙祥祥;
刘长虹;
袁静怡;
王远辉;
张煌;
马永生

Publication type:

Article

不同甜酒曲对米酒及米酒馒头品质的影响.

Published in:

China Brewing, 2019, v. 38, n. 4, p. 131

By:

孙祥祥;
刘长虹;
姚洁琼;
王远辉;
张煌;
马永生

Publication type:

Article

米酒作为馒头传统发酵剂的生产工艺研究.

Published in:

China Brewing, 2019, v. 38, n. 2, p. 144, doi. 10.11882/j.issn.0254-5071.2019.02.027

By:

孙祥祥;
石飞;
刘长虹;
王远辉;
张煌

Publication type:

Article

酵母与酵子及其制作馒头挥发性物质分析.

Published in:

China Brewing, 2018, v. 37, n. 12, p. 186, doi. 10.11882/j.issn.0254-5071.2018.12.036

By:

孙祥祥;
刘长虹;
张萌;
王远辉;
张煌

Publication type:

Article

电网不平衡工况下模块化多电平矩阵变换器控制策略.

Published in:

Electric Power Engineering Technology, 2023, v. 42, n. 4, p. 195, doi. 10.12158/j.2096-3203.2023.04.021

By:

卢宇;
吴小丹;
雷家兴;
孙祥祥;
顾跃华;
韦超凡

Publication type:

Article

预制菜肴工业化加工技术现状与趋势分析.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 39, doi. 10.16429/j.1009-7848.2022.10.005

By:

张德权;
刘欢;
孙祥祥;
魏相茹;
杨晓月;
时浩楠

Publication type:

Article