均匀试验结合模糊数学评价优化马铃薯泥 营养餐的配方 .
- Published in:
- Food Research & Development, 2020, v. 41, n. 19, p. 94, doi. 10.12161/j.issn.1005-6521.2020.19.017
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- Article
Works by 陈朝军
Results: 10
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甘薯粉汤圆质构特性和感官评价相关性分析.
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- Food Research & Development, 2019, v. 40, n. 24, p. 33, doi. 10.12161/j.issn.1005-6521.2019.24.006
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- Article
3
不同杂粮对汤圆粉团流变学特性及品质的 影响.
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- Food Research & Development, 2019, v. 40, n. 21, p. 11, doi. 10.12161/j.issn.1005-6521.2019.21.003
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- Publication type:
- Article
4
马铃薯米粉加工条件对其品质影响的研究.
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- Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.016
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- Article
5
刺梨多酚提取物对高脂饮食诱导的肥胖小鼠的改善作用.
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- Science & Technology of Food Industry, 2024, v. 45, n. 14, p. 352, doi. 10.13386/j.issn1002-0306.2023110015
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- Article
6
基于电子鼻及 HS-SPME-GC-MS 分析乳酸菌发酵不同碳源刺梨汁风味特征.
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- China Brewing, 2025, v. 44, n. 3, p. 107, doi. 10.11882/j.issn.0254-5071.2025.03.017
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- Article
7
超声-微波协同提取富硒米糠蛋白的工艺优化及其抗氧化活性评价.
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- China Oils & Fats, 2023, v. 48, n. 2, p. 41, doi. 10.19902/j.cnki.zgyz.1003-7969.210781
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- Article
8
超声波-微波协同辅助脱除生物碱制备魔芋全粉工艺优化及品质探究.
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- Food & Fermentation Industries, 2024, v. 50, n. 23, p. 256, doi. 10.13995/j.cnki.11-1802/ts.038203
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- Article
9
不同品种甘薯真空油炸加工适宜性评价.
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- Journal of Food Safety & Quality, 2025, v. 16, n. 1, p. 216, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241012003
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- Article
10
响应面法优化贵州特色洋芋粑加工工艺.
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- Journal of Food Safety & Quality, 2019, v. 10, n. 6, p. 1661
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- Article