紫甘薯全粉对面团流变特性与 曲奇饼干品质的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 19, p. 59, doi. 10.12161/j.issn.1005-6521.2020.19.011
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- Publication type:
- Article
Works by 杜先锋
Results: 11
1
2
心腔内超声心动图在房颤介入诊疗中的 应用进展.
- Published in:
- Journal of Practical Electrocardiology, 2021, v. 30, n. 2, p. 129, doi. 10.13308/j.issn.2095-9354.2129021.02.013
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- Publication type:
- Article
3
"房颤一站式治疗"的方法学与疗效评估.
- Published in:
- Journal of Practical Electrocardiology, 2017, v. 26, n. 3, p. 212, doi. 10.13308/j.issn.2095-9354.2017.03.014
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- Publication type:
- Article
4
Carto3 系统指导下零射线射频消融治疗特发性右室流出道室早的有效性及安全性
- Published in:
- Journal of Practical Electrocardiology, 2016, v. 25, n. 6, p. 416, doi. 10.13308/j.issn.2095-9354.2016.06.008
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- Publication type:
- Article
5
超高压处理对变温结晶制备糯米慢消化 淀粉的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 55, doi. 10.7506/spkx1002-6630-20210203-050
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- Publication type:
- Article
6
复合酶修饰对红薯淀粉分支结构和 物化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 18, doi. 10.7506/spkx1002-6630-20190207-032
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- Publication type:
- Article
7
变性淀粉对肌原纤维蛋白凝胶特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 2, p. 22, doi. 10.7506/spkx1002-6630-20190227-209
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- Publication type:
- Article
8
超高压处理对大米蛋白水解物/小麦淀粉复合体系的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 99, doi. 10.16429/j.1009-7848.2023.07.011
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- Publication type:
- Article
9
物联网技术的教科研平台资源整合与实践.
- Published in:
- Research & Exploration in Laboratory, 2018, v. 37, n. 1, p. 272
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- Publication type:
- Article
10
国内4种黑米的糊化特性和蒸煮品质对比.
- Published in:
- China Sciencepaper, 2017, v. 12, n. 24, p. 2863
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- Publication type:
- Article
11
镍钴锰三元正极材料性能增强策略的研究进展.
- Published in:
- Clean Coal Technology, 2025, v. 31, n. 1, p. 131, doi. 10.13226/j.issn.1006-6772.XX24102301
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- Publication type:
- Article