Works matching AU 石松业

Results: 8

食品低温发酵及其应用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 218, doi. 10.12161/j.issn.1005‐6521.2024.15.029

By:

张浩鹏;
温纪平;
石松业;
耿浩;
黄齐林

Publication type:

Article

冷等离子体处理在食品中的应用研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 12, p. 181, doi. 10.12161/j.issn.1005‐6521.2024.12.024

By:

刘非凡;
温纪平;
展小彬;
石松业;
李柯新;
唐浩洁

Publication type:

Article

植物乳杆菌发酵对小麦糊粉层粉营养组分的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 35, doi. 10.12161/j.issn.1005‐6521.2024.02.006

By:

耿浩;
张智;
温纪平;
石松业;
展小彬

Publication type:

Article

山药粉添加量对芝麻馕面团品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 7, doi. 10.12161/j.issn.1005-6521.2023.06.002

By:

石松业;
温纪平;
刘帅;
耿浩;
展小彬

Publication type:

Article

小麦淀粉的 3D 打印特性.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 1, p. 31, doi. 10.16433/j.1673-2383.2024.01.005

By:

石松业;
张浩鹏;
温纪平;
刘远晓

Publication type:

Article

挤压对山药中非淀粉多糖理化性质和生物活性的影响.

Published in:

China Food Additives, 2022, v. 33, n. 1, p. 164, doi. 10.19804/j.issn1006-2513.2022.01.027

By:

薛丽洁;
马丽苹;
焦昆鹏;
石松业;
边雪洁;
董晓琳

Publication type:

Article

不同种类淀粉对 3D 打印特性的影响研究.

Published in:

Food & Fermentation Industries, 2024, v. 50, n. 15, p. 142, doi. 10.13995/j.cnki.11-1802/ts.036698

By:

李柯新;
石松业;
温纪平;
耿浩;
刘非凡

Publication type:

Article

小麦粉品质特性对油条加工适应性的研究.

Published in:

Food & Fermentation Industries, 2023, v. 49, n. 24, p. 62, doi. 10.13995/j.cnki.11-1802/ts.032737

By:

王静;
赵相振;
温纪平;
展小彬;
石松业;
耿浩

Publication type:

Article