鹰嘴豆蛋白粉的添加对面团及馒头品质的影响.
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- Modern Food Science & Technology, 2025, v. 41, n. 1, p. 173, doi. 10.13982/j.mfst.1673-9078.2025.1.1559
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Works matching AU 李心灵
Results: 5
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小麦淀粉与马铃薯淀粉、豌豆淀粉 共混物的糊化与凝胶特性.
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- Modern Food Science & Technology, 2024, v. 40, n. 5, p. 181, doi. 10.13982/j.mfst.1673-9078.2024.5.0649
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- Article
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超声协同微波法制备抗性糊精及其结构 和体外消化特性.
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- Food Research & Development, 2024, v. 45, n. 12, p. 85, doi. 10.12161/j.issn.1005‐6521.2024.12.012
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- Article
4
活性炭负载无卤素铜催化剂催化液相甲醇一步氧化合成 甲缩醛性能.
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- Low-Carbon Chemistry & Chemical Engineering, 2025, v. 50, n. 5, p. 110, doi. 10.12434/j.issn.2097-2547.20240284
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5
Cu-BTC衍生的CuO<sub>x</sub>/C催化甲醇氧化羰基化合成碳酸二甲酯性能.
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- Acta Materiae Compositae Sinica, 2024, v. 41, n. 7, p. 3620, doi. 10.13801/j.cnki.fhclxb.20231204.002
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