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前、中、后路小麦淀粉精制前后组成及 特性差异性分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 84, doi. 10.7506/spkx1002-6630-20230524-233
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- Article
低温胁迫萌芽对青稞 γ‐氨基丁酸合成的 调控作用研究.
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- Food Research & Development, 2024, v. 45, n. 11, p. 72, doi. 10.12161/j.issn.1005‐6521.2024.11.010
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- Article
预处理不同粒度荞麦麸皮对面团及 荞麦挂面品质的影响.
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- Food Research & Development, 2023, v. 44, n. 7, p. 30, doi. 10.12161/j.issn.1005-6521.2023.07.005
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- Article
冷冻熟制高含量鹰嘴豆杂粮面条 制备工艺的优化.
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- Food Research & Development, 2023, v. 44, n. 5, p. 119, doi. 10.12161/j.issn.1005-6521.2023.05.018
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- Article
油的种类和添加量对冻藏后速冻非发酵饼 品质的影响.
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- Food Research & Development, 2023, v. 44, n. 3, p. 38, doi. 10.12161/j.issn.1005-6521.2023.03.006
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- Article
氯化钠对马铃薯淀粉糊化特性的影响.
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- Food Research & Development, 2020, v. 41, n. 14, p. 1, doi. 10.12161/j.issn.1005-6521.2020.14.001
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- Article
白腐菌发酵麦麸纤维的产物对面条品质的影响.
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- Food Research & Development, 2020, v. 41, n. 2, p. 1, doi. 10.12161/j.issn.1005-6521.2020.02.001
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- Article
不同制备工艺对糯米粉特性及面条品质的影响.
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- Food Research & Development, 2018, v. 39, n. 18, p. 88, doi. 10.3969/j.issn.1005-6521.2018.18.016
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- Article
小麦A淀粉对面条品质的影响.
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- Food Research & Development, 2018, v. 39, n. 18, p. 6, doi. 10.3969/j.issn.1005-6521.2018.18.002
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- Article
和面过程中面絮水分迁移及麦谷蛋白聚集特性的研究.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 4, p. 1, doi. 10.16433/j.1673-2383.2023.04.001
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- Article
不同加工方式的淀粉质食品老化的影响因素和延 缓老化方法的研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2023, v. 44, n. 2, p. 127, doi. 10.16433/j.1673-2383.2023.02.017
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- Article
冷冻温度及龙柏叶抗冻蛋白对小麦淀粉结构和理 化特性的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 3, p. 35, doi. 10.16433/j.1673-2383.2022.03.005
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- Article
植物抗冻蛋白特性及其在冷冻面团中应用研究进展.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 4, p. 115, doi. 10.16433/j.1673-2383.2021.04.017
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- Article
酸面团发酵对小麦淀粉结构和理化性质的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 2, p. 15, doi. 10.16433/j.1673-2383.2021.02.003
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- Article
小麦制粉过程前、中、后路粉品质及流变学特性差 异分析.
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- Journal of Henan University of Technology Natural Science Edition, 2021, v. 42, n. 1, p. 8, doi. 10.16433/j.1673-2383.2021.01.002
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- Article
小麦A/B 损伤淀粉-面筋蛋白混合体系流变学特性研究.
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- Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 4, p. 1, doi. 10.16433/j.1673-2383.2020.04.001
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- Article
高粱单宁的结构、分布及分析方法综述.
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- Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 2, p. 132, doi. 10.16433/j.1673-2383.2020.02.021
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- Article
热处理及山梨糖醇对生鲜面品质及货架期的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2020, v. 41, n. 1, p. 59, doi. 10.16433/j.1673-2383.2020.01.010
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- Article
香草醛法测定高粱中单宁含量方法的改进.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 6, p. 33
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- Article
香草醛法测定高粱中单宁含量方法的改进.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 5, p. 33
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- Article
乳化剂、亲水胶体及谷朊粉对方便湿面品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 5, p. 190, doi. 10.13982/j.mfst.1673-9078.2023.5.0673
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- Article
中高温干燥对发酵挂面品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 227, doi. 10.13982/j.mfst.1673-9078.2022.10.1364
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- Article
黑小麦粉的抗氧化成分及活性.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 292, doi. 10.13982/j.mfst.1673-9078.2022.9.1276
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- Article
乳酸菌协同外源酶对全麦粉营养品质 及抗氧化活性的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 6, p. 96, doi. 10.13982/j.mfst.1673-9078.2022.6.0978
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- Article
不同多糖对发酵空心挂面品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 226, doi. 10.13982/j.mfst.1673-9078.2022.5.0870
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- Article
超声处理对小麦淀粉与面筋蛋白分离效果及产品性质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 265, doi. 10.13995/j.cnki.11-1802/ts.036946
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- Article
活性大豆粉对小麦后路粉面筋蛋白结构及流变特性的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 15, p. 248, doi. 10.13995/j.cnki.11-1802/ts.036713
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- Article
小麦加工前中后路粉面筋蛋白特性差异性分析.
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- Food & Fermentation Industries, 2024, v. 50, n. 4, p. 240, doi. 10.13995/j.cnki.11-1802/ts.034114
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- Article
麦胚无细胞蛋白合成系统表达人成纤维细胞生长因子 21 蛋白的研究 .
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- Journal of Food Safety & Quality, 2021, v. 12, n. 12, p. 4964
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- Article
黄曲霉毒素B<sub>1</sub>时间分辨荧光定量检测体系适用性评价.
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- Journal of Food Safety & Quality, 2018, v. 9, n. 16, p. 4314
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- Article
脱氧雪腐镰刀菌烯醇时间分辨荧光免疫检测体系适用性评价.
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- Journal of Food Safety & Quality, 2018, v. 9, n. 13, p. 3490
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- Article
赭曲霉毒素 A 时间分辩荧光定量检测体系 适用性评价.
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- Journal of Food Safety & Quality, 2018, v. 9, n. 6, p. 1344
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- Article
市售酵母对冷冻面团发酵特性及馒头品质的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 20, p. 298, doi. 10.11975/j.issn.1002-6819.2016.20.039
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- Article