蕨根抗性淀粉微波法制备条件的优化.
- Published in:
- Food Research & Development, 2023, v. 44, n. 7, p. 109, doi. 10.12161/j.issn.1005-6521.2023.07.015
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- Publication type:
- Article
Works by 杜双奎
Results: 8
1
2
炒米理化特性研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 23, p. 7, doi. 10.12161/j.issn.1005-6521.2021.23.002
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- Publication type:
- Article
3
粳糯性黄米淀粉的结构和理化特性.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 10, p. 88, doi. 10.7506/spkx1002-6630-20240805-046
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- Publication type:
- Article
4
制油工艺对棉籽粕中蛋白结构与功能特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 122, doi. 10.7506/spkx1002-6630-20180110-129
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- Publication type:
- Article
5
4种植物油室温氧化过程中自由基变化分析.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 300, doi. 10.16429/j.1009-7848.2022.07.030
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- Publication type:
- Article
6
基于主成分分析的21种粳性黄米品质评价.
- Published in:
- Food & Machinery, 2022, n. 8, p. 22, doi. 10.13652/j.spjx.1003.5788.2022.90180
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- Publication type:
- Article
7
西米品质特性研究.
- Published in:
- Food & Machinery, 2021, n. 2, p. 28, doi. 10.13652/j.issn.1003-5788.2021.02.006
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- Publication type:
- Article
8
基于绿色荧光蛋白的冷鲜猪肉中大肠杆菌预测模型构建.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 1, p. 299, doi. 10.11975/j.issn.1002-6819.2021.01.035
- By:
- Publication type:
- Article