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科研机构
兰州化学物理研究所 [4]
兰州理工大学 [2]
内容类型
期刊论文 [5]
会议论文 [1]
发表日期
2023 [2]
2021 [1]
2020 [3]
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High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties.
期刊论文
Foods, 2023, 卷号: 12, 期号: 13, 页码: 2460
作者:
Fankui Zeng
;
Abhilasha Abhilasha
;
Yufan Chen
;
Yuci Zhao
;
Gang Liu
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  |  
浏览/下载:1/0
  |  
提交时间:2023/11/03
Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties
期刊论文
Foods, 2023, 卷号: 12, 期号: 11, 页码: 2252
作者:
Hong Jiang
;
Wensheng Duan
;
Yuci Zhao
;
Xiaofeng Liu
;
Guohong Wen
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  |  
浏览/下载:1/0
  |  
提交时间:2023/11/03
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
作者:
Yuci Zhao
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Dan Xu
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  |  
浏览/下载:6/0
  |  
提交时间:2022/11/27
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
会议论文
作者:
Xu, Dan
;
Zhou, Xiaoping
;
Lei, Chunni
;
Shang, Yan
;
Zhao, Yuci
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  |  
浏览/下载:2/0
  |  
提交时间:2020/12/18
Odors
Processing
Quality control
Textures
Water absorption
Water qualityChinese characteristics
Nutritional characteristics
Nutritional qualities
Rheological property
Texture properties
Thickness and hardness
Volatile aroma compounds
Water absorption rates
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Journal of Food Processing and Preservation, 2020, 卷号: 44, 期号: 7
作者:
Xu, Dan
;
Zhou, Xiaoping
;
Lei, Chunni
;
Shang, Yan
;
Zhao, Yuci
收藏
  |  
浏览/下载:2/0
  |  
提交时间:2020/11/14
Odors
Processing
Quality control
Textures
Water absorption
Water quality
Chinese characteristics
Nutritional characteristics
Nutritional qualities
Rheological property
Texture properties
Thickness and hardness
Volatile aroma compounds
Water absorption rates
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
作者:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
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  |  
浏览/下载:4/0
  |  
提交时间:2022/11/27
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