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Data fusion of near-infrared diffuse reflectance spectra and transmittance spectra for the accurate determination of rice flour constituents 期刊论文
ANALYTICA CHIMICA ACTA, 2022, 卷号: 1193
作者:  Xu, Zhuopin;  Cheng, Weimin;  Fan, Shuang;  Liu, Jie;  Wang, Haiping
收藏  |  浏览/下载：53/0  |  提交时间：2022/02/14
Effects of warming on starch structure, rice flour pasting property, and cooked rice texture in a double rice cropping system 期刊论文
CEREAL CHEMISTRY, 2022, 卷号: 99, 期号: 3, 页码: 680-691
作者:  Yang, Taotao;  Yang, Huifang;  Zhang, Bin;  Wu, Longmei;  Huang, Qing
收藏  |  浏览/下载：3/0  |  提交时间：2024/03/07
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：8/0  |  提交时间：2022/11/27
Effects of Nanonetworks That Control Preharvest Sprouting on Wheat Grain Quality and Its Germination-Related Gene Expression 期刊论文
ACS SUSTAINABLE CHEMISTRY & ENGINEERING, 2021, 卷号: 9
作者:  Zhang, Huilan;  Wei, Ruyue;  Wang, Yongjiu;  Shao, Fangrong;  Cao, Minghui
收藏  |  浏览/下载：22/0  |  提交时间：2021/08/31
Lead smelting alters wheat flour heavy metal concentrations and health risks 期刊论文
JOURNAL OF ENVIRONMENTAL QUALITY, 2021, 页码: 11
作者:  Li, Liping;  Zhang, Yuqing;  Ippolito, James A.;  Xing, Weiqin;  Tu, Chen
收藏  |  浏览/下载：21/0  |  提交时间：2021/06/07
An optimized industry processing technology of peanut tofu and the novel prediction model for suitable peanut varieties 期刊论文
JOURNAL OF INTEGRATIVE AGRICULTURE, 2020, 卷号: 19, 期号: 9, 页码: 2340-2351
作者:  Chen Bing-yu;  Li Qi-zhai;  Hu Hui;  Meng Shi;  Shah, Faisal
收藏  |  浏览/下载：70/0  |  提交时间：2020/09/23
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：25/0  |  提交时间：2021/09/07
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
收藏  |  浏览/下载：2/0  |  提交时间：2020/11/14
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：8/0  |  提交时间：2022/11/27

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