大豆蛋白对不同晶型淀粉理化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 5, p. 254, doi. 10.6429/j.1009-7848.2024.05.021
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Works matching AU 肖华西
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谷氨酰胺酶催化交联大米蛋白对大米淀粉理化特性的影响.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 94, doi. 10.16429/j.1009-7848.2023.08.011
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脂肪酸链长对高直链玉米淀粉-脂质复合物 结构及理化性质的影响.
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- Food & Machinery, 2022, n. 3, p. 25, doi. 10.13652/j.spjx.1003.5788.2022.90033
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