麦胚粉添加量及粒径大小对混合粉特性及 面包品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 16, p. 1, doi. 10.12161/j.issn.1005‐6521.2024.16.001
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- Publication type:
- Article
Works by 展小彬
Results: 7
1
2
冷等离子体处理在食品中的应用研究进展.
- Published in:
- Food Research & Development, 2024, v. 45, n. 12, p. 181, doi. 10.12161/j.issn.1005‐6521.2024.12.024
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- Publication type:
- Article
3
植物乳杆菌发酵对小麦糊粉层粉营养组分的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 35, doi. 10.12161/j.issn.1005‐6521.2024.02.006
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- Publication type:
- Article
4
山药粉添加量对芝麻馕面团品质的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 6, p. 7, doi. 10.12161/j.issn.1005-6521.2023.06.002
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- Publication type:
- Article
5
弱碱性电解水润麦对小麦表面微生物及 水分分布的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 6, p. 128, doi. 10.13386/j.issn1002-0306.2024040274
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- Publication type:
- Article
6
柑橘纤维对面团特性及面包品质的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 2, p. 48, doi. 10.13995/j.cnki.11-1802/ts.033248
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- Publication type:
- Article
7
小麦粉品质特性对油条加工适应性的研究.
- Published in:
- Food & Fermentation Industries, 2023, v. 49, n. 24, p. 62, doi. 10.13995/j.cnki.11-1802/ts.032737
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- Publication type:
- Article