中式软质奶酪的加工工艺研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 19, p. 145, doi. 10.12161/j.issn.1005-6521.2019.19.026
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- Publication type:
- Article
Works by 郭淑文
Results: 5
1
2
山药薏米芡实混合粉对小麦粉加工品质的影响.
- Published in:
- Food & Machinery, 2021, n. 1, p. 199, doi. 10.13652/j.issn.1003-5788.2021.01.033
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- Publication type:
- Article
3
基于高通量测序分析内蒙古地区传统酸面团中细菌菌群的多样性.
- Published in:
- China Brewing, 2022, v. 41, n. 12, p. 86, doi. 10.11882/j.issn.0254-5071.2022.12.015
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- Publication type:
- Article
4
基于高通量测序技术巴彦淖尔市酸粥中细菌多样性分析.
- Published in:
- China Brewing, 2020, v. 39, n. 9, p. 101, doi. 10.11882/j.issn.0254-5071.2020.09.019
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- Publication type:
- Article
5
挤压膨化玉米粉对小麦粉面团特性 及馒头质构特性的影响.
- Published in:
- Modern Food Science & Technology, 2021, v. 37, n. 3, p. 187, doi. 10.13982/j.mfst.1673-9078.2021.3.0767
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- Publication type:
- Article