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浏览/检索结果: 共3条，第1-3条 帮助 限定条件 发表日期：2020     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 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 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 收藏  |  浏览/下载：5/0  |  提交时间：2022/11/27