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
Works matching AU 邝吉卫
Results: 7
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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
3
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
4
热诱导玉米淀粉模拟面团流变学、 热力学和结构特性的变化.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 6, p. 67, doi. 10.16210/j.cnki.1007-7561.2024.06.008
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- Article
5
青海省马铃薯品种（系）用于油炸 薯条加工的适宜性及品质分析.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 4, p. 152, doi. 10.16210/j.cnki.1007-7561.2024.04.019
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- Publication type:
- Article
6
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
7
氧化条件下精氨酸对肌原纤维蛋白结构及 凝胶性能的调控.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 24, doi. 10.7506/spkx1002-6630-20200903-028
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- Publication type:
- Article