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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
作者:  Yuci Zhao;  Xiaoping Zhou;  Chunni Lei;  Yan Shang;  Dan Xu
收藏  |  浏览/下载：6/0  |  提交时间：2022/11/27
Molecular characterization and functional properties of avenin-like b gene TuALPb7As in Triticum urartu 期刊论文
BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT, 2021, 卷号: 35, 期号: 1
作者:  Cao, Dong;  Ye, Fahui;  Zhao, Caixia;  Shen, Jicheng;  Liu, Ruijuan
收藏  |  浏览/下载：23/0  |  提交时间：2021/11/18
谷物汽爆处理及其加工工艺的研究 学位论文
: 中国科学院大学, 2020
作者:  孔峰
收藏  |  浏览/下载：22/0  |  提交时间：2021/09/07
Improving storage property of wheat bran by steam explosion 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 页码: 6
作者:  Kong, Feng;  Wang, Lan;  Chen, Hongzhang;  Zhao, Xuan
收藏  |  浏览/下载：41/0  |  提交时间：2020/09/22
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
收藏  |  浏览/下载：2/0  |  提交时间：2020/12/18
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
Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder 期刊论文
POWDER TECHNOLOGY, 2020, 卷号: 371, 页码: 154-160
作者:  Kong, Feng;  Wang, Lan;  Gao, Haifei;  Chen, Hongzhang
收藏  |  浏览/下载：29/0  |  提交时间：2020/09/22
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
收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
AMERICAN JOURNAL OF POTATO RESEARCH, 2019, 卷号: 96, 期号: 1, 页码: 69-78
作者:  Zeng, Fan-kui;  Liu, Hong;  Yu, Hui;  Cheng, Jin-chun;  Gao, Guo-qiang
收藏  |  浏览/下载：60/0  |  提交时间：2019/10/09
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文
f Potato Research, 2019, 期号: 96, 页码: 69-78
作者:  Fan-kui Zeng;  Hong Liu;  Hui Yu;  Jin-chun Cheng;  Guo-qiang Gao
收藏  |  浏览/下载：4/0  |  提交时间：2022/11/27

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