预制羊肉泡馍用饪饪馍制作工艺对品质的影响规律.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2025, v. 43, n. 3, p. 48
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- Publication type:
- Article
Works matching AU 蒲华寅
Results: 12
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超高压对淀粉理化性质影响的研究进展.
- Published in:
- Food Research & Development, 2023, v. 44, n. 19, p. 189, doi. 10.12161/j.issn.1005-6521.2023.19.027
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- Article
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超高压致淀粉结构变化对醋酸酯淀粉合成及 产品品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 21, p. 254, doi. 10.7506/spkx1002-6630-20240422-202
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- Article
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不同面筋蛋白组分对小麦淀粉消化特性的影响机理.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 18, doi. 10.7506/spkx1002-6630-20220506-074
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- Article
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动植物源蛋白体外消化产物结构性质及ACE抑制活性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 6, doi. 10.7506/spkx1002-6630-201804002
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- Article
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湿热处理对马铃薯淀粉超高压糊化的影响.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 20, p. 6759
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- Publication type:
- Article
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预制荞麦饸饹在冷藏过程中品质变化规律研究.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2023, v. 41, n. 6, p. 47
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- Publication type:
- Article
8
微波处理对不同链支比玉米淀粉结构 及理化性质的影响.
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- Journal of Shaanxi University of Science & Technology, 2022, v. 40, n. 2, p. 39
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- Publication type:
- Article
9
凉皮(面皮)贮藏过程中的回生行为及其机理.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2021, v. 39, n. 6, p. 39
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- Publication type:
- Article
10
物理处理技术对鲜湿面褐变改良研究进展.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2021, n. 1, p. 45
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- Publication type:
- Article
11
三种薯类淀粉颗粒外壳的分离及其表征.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2019, v. 37, n. 2, p. 39
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- Publication type:
- Article
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两种乙酰化马铃薯淀粉流变及 凝胶特性的对比研究.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2018, v. 36, n. 6, p. 36
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- Publication type:
- Article