超声处理时间对莲藕淀粉理化和结构特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 183, doi. 10.7506/spkx1002-6630-20230424-235
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- Publication type:
- Article
Works by 郑 炯
Results: 9
1
2
高压均质处理对豌豆淀粉流变特性 及多尺度结构的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 53, doi. 10.7506/spkx1002-6630-20220513-164
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- Publication type:
- Article
3
不同解冻方式对速冻方竹笋品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 180, doi. 10.7506/spkx1002-6630-20210602-030
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- Publication type:
- Article
4
5 种彩色笋壳的金佛山方竹笋品质分析与评价.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 6, p. 303, doi. 10.7506/spkx1002-6630-20210414-199
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- Publication type:
- Article
5
pH值对低酯果胶/酪蛋白酸钠复合体系流变及 结构特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 35, doi. 10.7506/spkx1002-6630-20180327-365
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- Publication type:
- Article
6
魔芋胶-黄原胶复配体系流变学特性及其凝胶形成动力学分析.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 9, p. 39, doi. 10.7506/spkx1002-6630-201809007
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- Publication type:
- Article
7
黄原胶对莲藕淀粉糊化性质及流变与 质构特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 6, p. 45, doi. 10.7506/spkx1002-6630-201806008
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- Publication type:
- Article
8
哈佛燕京图书馆郑炯文馆长访谈.
- Published in:
- Journal of Academic Libraries, 2021, v. 39, n. 5, p. 5, doi. 10.16603/j.issn1002-1027.2021.05.001
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- Publication type:
- Article
9
干燥方式对毛竹笋全粉理化特性及结构的影响.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 89, doi. 10.13386/j.issn1002-0306.2023090111
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- Publication type:
- Article