Works by 张甜甜


Results: 42
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    温度对黄颡鱼无水保活工艺的影响.

    Published in:
    Food Research & Development, 2018, v. 39, n. 3, p. 206, doi. 10.3969/j.issn.1005-6521.2018.03.037
    By:
    • 王立红;
    • 李韬;
    • 刘悦;
    • 李含笑;
    • 张甜甜;
    • 张长峰;
    • 聂小宝
    Publication type:
    Article
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    高静压协同酸水解促淀粉颗粒纳米晶体化.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 57, doi. 10.16429/j.1009-7848.2024.12.006
    By:
    • 李晶晶;
    • 张甜甜;
    • 佟岳;
    • 刘培玲
    Publication type:
    Article
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    乳清蛋白多孔态结构表征及其加工特性的改善.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 124, doi. 10.16429/j.1009-7848.2024.10.012
    By:
    • 佟 岳;
    • 张甜甜;
    • 李晶晶;
    • 高增丽;
    • 母智深;
    • 刘培玲
    Publication type:
    Article
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