不同溶剂中玉米醇溶蛋白的聚集状态和结构性质.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 6, p. 115, doi. 10.13982/j.mfst.1673-9078.2021.6.0258
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- Publication type:
- Article
Works by 涂瑾
Results: 6
1
2
乳酸菌发酵芋泥的制备及其对面包品质的影响.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 6, p. 99, doi. 10.16210/j.cnki.1007-7561.2024.06.012
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- Publication type:
- Article
3
不同种类淀粉与黑米粉复配体系的 理化性质和分子结构特性研究.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 2, p. 106, doi. 10.16210/j.cnki.1007-7561.2023.02.014
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- Publication type:
- Article
4
不同熟化方式对速冻熟紫薯品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 48, doi. 10.7506/spkx1002-6630-20220322-259
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- Publication type:
- Article
5
小麦肽协同有机酸对花生红衣原花青素 抗氧化稳定性的影响.
- Published in:
- China Oils & Fats, 2020, n. 9, p. 12, doi. 10.12166/j.zgyz.1003-7969/2020.09.003
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- Publication type:
- Article
6
基于循证理论构建治疗焦虑症的情志调理五音曲库.
- Published in:
- Chinese Evidence-based Nursing, 2024, v. 10, n. 6, p. 1049, doi. 10.12102/j.issn.2095-8668.2024.06.015
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- Publication type:
- Article