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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... [3]
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2021 [5]
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Evaluation of cooking, nutritional, and quality characteristics of fresh-cut potato slice pretreated with acetic acid
期刊论文
Food science wiley, 2021, 期号: 87, 页码: 427-437
Authors:
Weihua Gong
;
Bingyan Shi
;
Fan-kui Zeng
;
Nan Dong
;
Zunguo Lei
;
Jia Liu
Adobe PDF(1455Kb)
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View/Download:36/1
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Submit date:2022/11/27
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
3D打印结构化功能水凝胶及其性能研究
学位论文
工学博士, 北京: 中国科学院大学, 2021
Authors:
蒋盼
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Submit date:2022/03/04
水凝胶,3D打印,高强韧,梯度结构,生物润滑
添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化
期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:
许丹
;
赵宇慈
;
曾凡逵
;
刘刚
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Submit date:2022/11/27
马铃薯雪花全粉
纸杯蛋糕
营养品质
热机械学特性
面团
微观结构
Polysaccharides isolated from Lycium barbarum L. by integrated tandem hybrid membrane technology exert antioxidant activities in mitochondria
期刊论文
Industrial Crops & Products, 2021, 期号: 168, 页码: 113547
Authors:
Jianfei Liu
;
Qiaosheng Pu
;
Hongdeng Qiu
;
Duolong Di
Adobe PDF(3598Kb)
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View/Download:40/0
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Submit date:2021/12/10