不同超微粉碎强度对甘薯全粉特性的影响.
- Published in:
- Journal of Sourthwest University (Natural Science Edition), 2025, v. 47, n. 4, p. 80, doi. 10.13718/j.cnki.xdzk.2025.04.007
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- Publication type:
- Article
Works by 高飞虎
Results: 10
1
2
冻融稳定型乙酰化羟丙基糯玉米淀粉的制备工艺研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 12, p. 142, doi. 10.12161/j.issn.1005-6521.2021.12.023
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- Publication type:
- Article
3
针形绿名茶加工过程中茶氨酸含量变化规律及影响因素研究.
- Published in:
- Southwest China Journal of Agricultural Sciences, 2015, v. 28, n. 2, p. 801, doi. 10.16213/j.cnki.scjas.2015.02.066
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- Publication type:
- Article
4
鲜湿甘薯渣水分相态分布测定及其束水机制分析.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 19, p. 1, doi. 10.7506/spkx1002-6630-20231027-233
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- Publication type:
- Article
5
预处理技术对冷榨双低菜籽油品质及 挥发性风味成分的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 18, p. 233, doi. 10.7506/spkx1002-6630-20190917-207
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- Publication type:
- Article
6
预处理技术对冷榨双低菜籽油中脂质 伴随物含量的影响.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 8, p. 57, doi. 10.7506/spkx1002-6630-20190401-002
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- Publication type:
- Article
7
重庆水豆豉自然发酵过程中色泽质构变化规律.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 137, doi. 10.7506/spkx1002-6630-20180919-203
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- Publication type:
- Article
8
微米级单丝纤维的力学性能测试装置研究.
- Published in:
- Journal of Shaanxi University of Science & Technology, 2018, v. 36, n. 3, p. 132
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- Publication type:
- Article
9
不同提取工艺下甘薯淀粉得率、微观结构 及理化特性的变化比较.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 11, p. 180, doi. 10.13982/j.mfst.1673-9078.2024.11.1164
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- Article
10
改性甘薯淀粉及其在食品工业中的应用研究进展.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 9, p. 370, doi. 10.13995/j.cnki.11-1802/ts.035835
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- Publication type:
- Article