江西米粉工艺设备创新及其标准化.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 427, doi. 10.16429/j.1009-7848.2022.08.044
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- Publication type:
- Article
Works by 胡秀婷
Results: 6
1
2
3 种鱼糜蛋白质特性及油炸特性比较.
- Published in:
- Food & Machinery, 2022, n. 6, p. 40, doi. 10.13652/j.spjx.1003.5788.2022.80162
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- Publication type:
- Article
3
卡拉胶对酸乳稳定性的影响与机制.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 8, p. 1, doi. 10.7506/spkx1002-6630-20241021-127
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- Publication type:
- Article
4
不同粉碎方法对全麦粉品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 3, p. 196, doi. 10.7506/spkx1002-6630-20240807-061
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- Publication type:
- Article
5
阿魏酰阿拉伯低聚木糖的制备、结构鉴定 及构效关系研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 303, doi. 10.7506/spkx1002-6630-20221103-027
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- Publication type:
- Article
6
蛋清粉对鱼糜油炸特性的影响及其机制.
- Published in:
- Food & Machinery, 2022, n. 10, p. 1, doi. 10.13652/j.spjx.1003.5788.2022.80073
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- Publication type:
- Article