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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学研... [4]
中科院西北特色植物资... [1]
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The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes
期刊论文
Food Engineering, 2021, 卷号: 17, 期号: 8, 页码: 619-632
Authors:
Yuci Zhao
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Dan Xu
;
Gang Liu
Adobe PDF(3862Kb)
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View/Download:31/0
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Submit date:2022/11/27
A new potato variety grown in China suitable for raw eating
期刊论文
European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860
Authors:
Xu D(许丹)
;
Liu H(刘红)
;
Jin CY(靳承煜)
;
Cao CM(曹春梅)
;
Li WG(李文刚)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(1563Kb)
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View/Download:167/2
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Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose
中国马铃薯主食化面临的问题及解决方法(英文)
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 9, 页码: 293-298
Authors:
曾凡逵
;
刘刚
Adobe PDF(2397Kb)
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View/Download:98/1
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Submit date:2018/01/02
Potato
Staple Food
China
Ecological Environment
Dietary Culture
马铃薯
主食
中国
生态环境
饮食文化
Removal of methylene blue from aqueous solution by sorption on lignocellulose-g-poly(acrylic acid)/montmorillonite three-dimensional cross-linked polymeric network hydrogels
期刊论文
Polymer Bulletin, 2013, 卷号: 70, 期号: 4, 页码: 1163-1179
Authors:
Shi, Yanru
;
Xue, Zhenhua
;
Wang, Ximing
;
Wang, Li
;
Wang AQ(王爱勤)
Adobe PDF(385Kb)
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View/Download:122/1
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Submit date:2015/09/11