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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... [5]
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Food Engin... [1]
Food Proce... [1]
中国马铃薯 [1]
现代食品科技 [1]
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曾凡逵 [3]
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Document Type:期刊论文
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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
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
;
Zhaojun Wang
;
Fankui Zeng
;
Gang Liu
Adobe PDF(1276Kb)
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View/Download:37/0
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Submit date:2022/11/27
马铃薯糖苷生物碱的水解及其工业应用
期刊论文
食品工业科技, 2017, 期号: 10, 页码: 368-372
Authors:
靳承煜
;
曾凡逵
;
许丹
;
赵宇慈
;
刘刚
Adobe PDF(1374Kb)
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View/Download:96/2
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Submit date:2018/01/02
马铃薯
糖苷生物碱
水解
Α-卡茄碱
Α-茄碱
马铃薯浓缩蛋白
Potato
Glycoalkaloids
Hydrolysis
Α-chaconine
Α-solanine
Potato Protein Concentrate
马铃薯块茎干物质、淀粉及还原糖含量的检测及相关性分析
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 10, 页码: 288-293
Authors:
赵宇慈
;
许丹
;
靳承煜
;
曾凡逵
;
刘刚
Adobe PDF(1315Kb)
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View/Download:148/3
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Submit date:2018/01/02
干物质
淀粉
还原糖
相关性
马铃薯
Dry Matter
Reducing Sugars
Starch
Correlation
Potatoes
马铃薯营养综述
期刊论文
中国马铃薯, 2015, 卷号: 29, 期号: 4, 页码: 233-243
Authors:
曾凡逵
;
许丹
;
刘刚
Adobe PDF(4966Kb)
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View/Download:156/1
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Submit date:2015/11/24
马铃薯
营养价值
淀粉
血糖指数
蛋白质
植物营养素
Potato
Nutritional Value
Starch
Glycemic Index
Protein
Plant Nutrient