脱皮制粉及其对小麦粉品质影响的研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 17, p. 204, doi. 10.12161/j.issn.1005-6521.2021.17.032
- By:
- Publication type:
- Article
Works by 田潇凌
Results: 6
1
2
淀粉-脂质复合物的形成及其性质的研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 206, doi. 10.12161/j.issn.1005-6521.2021.12.032
- By:
- Publication type:
- Article
3
机械力化学研究现状及其在小麦 制粉中的应用前景.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 9, p. 275, doi. 10.7506/spkx1002-6630-20200503-015
- By:
- Publication type:
- Article
4
彩麦全麦粉特性及其对饼干品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 18, p. 114, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240705001
- By:
- Publication type:
- Article
5
不同粉碎方式对小麦粉粒度及品质的影响.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 5, p. 31, doi. 10.16433/j.l673-2383.2020.05.005
- By:
- Publication type:
- Article
6
不同制粉方式对黑小麦全麦粉及饼干品质影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 21, p. 266, doi. 10.13995/j.cnki.11-1802/ts.037969
- By:
- Publication type:
- Article