添加成分对外裹糊流变性能及外裹糊鱼块油炸 过程油脂渗透的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 20, p. 34, doi. 10.7506/spkx1002-6630-20181101-006
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- Publication type:
- Article
Works by 熊幼翎
Results: 5
1
2
基于人工神经网络模型预测油炸外裹糊鱼块的 丙烯酰胺含量.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 16, p. 249, doi. 10.7506/spkx1002-6630-20180607-093
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- Publication type:
- Article
3
添加不同成分的外裹糊鱼块深度油炸过程中的传质动力学.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 34, doi. 10.7506/spkx1002-6630-201803006
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- Publication type:
- Article
4
碱性氨基酸调控肌原纤维蛋白加工性能及肉品 品质研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 341, doi. 10.7506/spkx1002-6630-20210821-284
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- Publication type:
- Article
5
赖氨酸对冷冻损伤肌原纤维蛋白凝胶性能的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 1, doi. 10.7506/spkx1002-6630-20201106-061
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- Publication type:
- Article