基于复水能力和流变学性质的速食银耳羹 熬煮工艺优化.
- Published in:
- Food Research & Development, 2024, v. 45, n. 9, p. 86, doi. 10.12161/j.issn.1005‐6521.2024.09.013
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- Article
Works matching AU 范柳萍
Results: 6
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AccQ-Tag柱前衍生反相高效液相色谱法测定谷物及食糜中氨基酸含量.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 165, doi. 10.7506/spkx1002-6630-201804025
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- Article
3
不同提取工艺翅果油抗氧化能力与活性成分的分析.
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- China Oils & Fats, 2020, n. 9, p. 23, doi. 10.12166/j.zgyz.1003-7969/2020.09.005
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- Article
4
浓缩预处理对速食银耳羹 干燥品质的影响研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 6, p. 75, doi. 10.16210/j.cnki.1007-7561.2023.06.010
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- Article
5
不同油炸时间的马铃薯片油脂吸收规律.
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- Transactions of the Chinese Society of Agricultural Engineering, 2017, v. 33, n. 10, p. 310, doi. 10.11975/j.issn.1002-6819.2017.10.041
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- Article
6
复合酵素的贮藏稳定性及货架期研究.
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- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 59, doi. 10.13995/j.cnki.11-1802/ts.035698
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- Article