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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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环境材料与生态化学研... [3]
中科院西北特色植物资... [2]
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现代食品科技 [2]
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材料与农业工程研究组 [1]
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国家马铃薯产业技术体... [1]
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刘刚 [2]
曾凡逵 [2]
许丹 [2]
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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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View/Download:31/0
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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
马铃薯功能因子与加工性能的研究
学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:
许丹
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View/Download:152/0
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Submit date:2023/01/19
马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein
用Mixolab分析马铃薯生全粉的流变学特性
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 3, 页码: 146-154
Authors:
曾凡逵
;
刘刚
;
林罡
;
于卉
;
高国强
;
文国宏
Adobe PDF(1630Kb)
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View/Download:106/2
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Submit date:2018/01/02
马铃薯生全粉
Mixolab
重复性
专用粉目标剖面图
流变学特性
Raw Dehydrated Potato Flour
Repeatability
Target Profile For Specialized Flour
Rheological Properties
栀子活性成分分析研究
学位论文
, 北京: 中国科学院大学, 2015
Authors:
陈厚芳
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Submit date:2016/11/25
栀子
环烯醚萜
多甲氧基黄酮
分离制备
共轭亚油酸
Gardenia Jasminoides Ellis
Iridoids
Polymethoxylated Flavones
Separation And Preparation
Conjugated Linoleic Acid
油橄榄叶抗氧化活性及化学成分研究
学位论文
: 中国科学院研究生院, 2010
Authors:
王晓飞
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Submit date:2012/11/08
油橄榄
抗氧化
化学成分
Hplc-dad
Hsccc
OL.a Europaea L.
Antioxidant
Chemical Constituents