马铃薯淀粉糊化度对乳液凝胶 稳定性的影响及机理.
- Published in:
- Shipin Kexue/ Food Science, 2025, v. 46, n. 7, p. 107, doi. 10.7506/spkx1002-6630-20240618-120
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- Publication type:
- Article
Works by 赵瑞璇
Results: 5
1
2
马铃薯基乳液对鱼糜凝胶品质的影响.
- Published in:
- Journal of Fisheries of China, 2024, v. 48, n. 7, p. 1, doi. 10.11964/jfc.20240314418
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- Article
3
缺氧SBR耦合蔬菜型人工湿地处理农村生活污水.
- Published in:
- Environmental Science & Technology (10036504), 2023, v. 46, n. 9, p. 54, doi. 10.19672/j.cnki.1003-6504.1002.23.338
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- Publication type:
- Article
4
小麦糊粉层在食品加工中的应用与研究进展.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 16, doi. 10.16433/j.1673-2383.2022.01.003
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- Publication type:
- Article
5
组分互作对马铃薯淀粉理化与消化特性的影响.
- Published in:
- Chinese Potato Journal, 2024, v. 38, n. 1, p. 84, doi. 10.19918/j.cnki.1672-3635.2024.01.012
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- Publication type:
- Article