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不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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- Article
不同因素对马铃薯千层饼质构的影响.
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- Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008
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- Article
人工神经网络在食品工业中的应用.
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- Food Research & Development, 2021, v. 42, n. 13, p. 188, doi. 10.12161/j.issn.1005-6521.2021.13.028
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- Article
基于人工神经网络的大西洋鲭鱼烘烤过程中 水分和色度值预测模型.
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- Food Research & Development, 2021, v. 42, n. 7, p. 13, doi. 10.12161/j.issn.1005-6521.2021.07.003
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- Article
多糖对罗非鱼鱼糜凝胶化行为的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 1, p. 87, doi. 10.16429/j.1009-7848.2023.01.009
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- Article
马铃薯鲜薯酥脆饼干的配方优化.
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- Modern Food Science & Technology, 2021, v. 37, n. 8, p. 200, doi. 10.13982/j.mfst.1673-9078.2021.8.1227
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- Article