响应面法优化方便粉丝红烧牛肉味调料配方.
- Published in:
- Food Research & Development, 2019, v. 40, n. 18, p. 125, doi. 10.12161/j.issn.1005-6521.2019.18.022
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- Publication type:
- Article
Works by 申慧珊
Results: 6
1
2
亚麻籽胶对冷冻面团内淀粉微观结构和 理化性能的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 2, p. 65, doi. 10.7506/spkx1002-6630-20240527-219
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- Publication type:
- Article
3
反复/连续湿热处理对小麦 B 淀粉结构、理化性质和消化性能的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 10, p. 65, doi. 10.16429/j.1009-7848.2021.10.007
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- Publication type:
- Article
4
射线辐照对小麦粉面筋蛋白结构及 功能特性的影响研究..
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 4, p. 76, doi. 10.16210/j.cnki.1007-7561.2024.04.09
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- Publication type:
- Article
5
不同贮藏期小麦淀粉水合能力变化对 面条品质的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 122, doi. 10.13386/j.issn1002-0306.2024060328
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- Publication type:
- Article
6
蛋白质谷氨酰胺酶对玉米醇溶蛋白 界面性质的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 5, p. 17, doi. 10.13386/j.issn1002-0306.2024060363
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- Publication type:
- Article