冻融稳定型乙酰化羟丙基糯玉米淀粉的制备工艺研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 142, doi. 10.12161/j.issn.1005-6521.2021.12.023
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- Publication type:
- Article
Works by 梁叶星
Results: 4
1
2
鲜湿甘薯渣水分相态分布测定及其束水机制分析.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20231027-233
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- Publication type:
- Article
3
预处理技术对冷榨双低菜籽油中脂质 伴随物含量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 57, doi. 10.7506/spkx1002-6630-20190401-002
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- Publication type:
- Article
4
重庆水豆豉自然发酵过程中色泽质构变化规律.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 137, doi. 10.7506/spkx1002-6630-20180919-203
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- Publication type:
- Article