脉冲电场协同酶解提高多孔淀粉制备效率及吸油率.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 157, doi. 10.13982/j.mfst.1673-9078.2021.1.0385
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- Publication type:
- Article
Works by 孙纯锐
Results: 5
1
2
热烫处理对全麦生鲜面品质及 贮藏稳定性的影响.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2025, v. 33, n. 2, p. 120, doi. 10.16210/j.cnki.l007-7561.2025.02.017
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- Publication type:
- Article
3
酶法合成糖原状α-葡聚糖的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 17, p. 299, doi. 10.7506/spkx1002-6630-20200511-116
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- Publication type:
- Article
4
交联剂和醚化剂添加量对改性蜡质玉米淀粉性质的影响.
- Published in:
- Food & Machinery, 2023, n. 6, p. 1, doi. 10.13652/j.spjx.1003.5788.2022.80844
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- Publication type:
- Article
5
蛋白质对淀粉的影响及其复合体系应用研究进展.
- Published in:
- Food & Machinery, 2023, n. 4, p. 191, doi. 10.13652/j.spjx.1003.5788.2022.80587
- By:
- Publication type:
- Article