甘薯全粉对小麦面团及馒头品质的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 15, p. 11, doi. 10.12161/j.issn.1005-6521.2020.15.003
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- Publication type:
- Article
Works by 张凤婕
Results: 5
1
2
响应面法优化马铃薯生浆馒头的发酵工艺.
- Published in:
- Food Research & Development, 2019, v. 40, n. 8, p. 32, doi. 10.3969/j.issn.1005-6521.2019.08.006
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- Publication type:
- Article
3
高添加量紫马铃薯全粉馒头的研制.
- Published in:
- Food Research & Development, 2019, v. 40, n. 7, p. 84, doi. 10.3969/j.issn.1005-6521.2019.07.015
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- Publication type:
- Article
4
挤压参数对酿造酱油原料糊化度的影响.
- Published in:
- China Brewing, 2019, v. 38, n. 3, p. 46, doi. 10.11882/j.issn.0254-5071.2019.03.010
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- Publication type:
- Article
5
明清至民国汉阳城市空间 演化及其城市意志探究.
- Published in:
- Architectural Journal / Jian Zhu Xue Bao, 2020, n. 616, p. 94, doi. 10.19819/j.cnki.ISSN0529-1399202001015
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- Publication type:
- Article