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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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Date Issued:2021
Document Type:期刊论文
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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
Authors:
Yuci Zhao
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Dan Xu
;
Gang Liu
Adobe PDF(3862Kb)
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Submit date:2022/11/27
Influence of Low Energy Density Laser Re-Melting on the Properties of Cold Sprayed FeCoCrMoBCY Amorphous Alloy Coatings
期刊论文
Coatings, 2021, 卷号: 11, 期号: 6, 页码: 695
Authors:
Chao Han
;
Li Ma
;
Xudong Sui(隋旭东)
;
Bojiang Ma
;
Guosheng Huang
Adobe PDF(6374Kb)
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Submit date:2021/11/23
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
Adobe PDF(2064Kb)
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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
Synergistic effects of 3D porous graphene and T161 as hybrid lubricant additives on 316 ASS surface
期刊论文
Tribology International, 2021, 卷号: 161, 期号: 0, 页码: 107072
Authors:
Weicong Gu
;
Ke Chu
;
Zhibin Lu
;
Guangan Zhang
;
Shunshun Qi
Adobe PDF(13744Kb)
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Submit date:2021/12/13
Preparation of porous carbon nanomaterials and their application in sample preparation: A review
期刊论文
Trends in Analytical Chemistry, 2021, 期号: 143, 页码: 116421
Authors:
Yu Wang
;
Jia Chen
;
Hirotaka Ihara
;
Ming Guan
;
Hongdeng Qiu
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Submit date:2021/09/11