×
验证码:
换一张
Forgotten Password?
Stay signed in
×
Log In
Chinese
|
English
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
Log In
Register
ALL
ORCID
Title
Creator
Subject Area
Keyword
Document Type
Source Publication
Indexed By
Publisher
Date Issued
Date Accessioned
Funding Project
MOST Discipline Catalogue
Study Hall
Image search
Paste the image URL
Home
Collections
Authors
DocType
Subjects
K-Map
News
Search in the results
Collection
环境材料与生态化学研... [3]
Source Publication
Internatio... [1]
现代食品科技 [1]
Funding Project
材料与农业工程研究组 [1]
Funding Organization
the China ... [1]
Creator
许丹 [3]
刘刚 [2]
曾凡逵 [2]
赵宇慈 [2]
文国宏 [1]
杨延辰 [1]
More...
Language
中文 [2]
英语 [1]
Document Type
Journal ar... [2]
Thesis [1]
Date Issued
2021 [1]
2020 [1]
2017 [1]
Indexed By
SCI [1]
End Date
Corresponding Author
×
Knowledge Map
LICP OpenIR
Start a Submission
Submissions
Unclaimed
Claimed
Attach Fulltext
Bookmarks
QQ
Weibo
Feedback
Browse/Search Results:
1-3 of 3
Help
Filters
Creator:xudan分许丹
Selected(
0
)
Clear
Items/Page:
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100
Sort:
Select
WOS Cited Times Ascending
WOS Cited Times Descending
Submit date Ascending
Submit date Descending
Title Ascending
Title Descending
Author Ascending
Author Descending
Issue Date Ascending
Issue Date Descending
Journal Impact Factor Ascending
Journal Impact Factor Descending
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)
  |  
Favorite
  |  
View/Download:31/0
  |  
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
Adobe PDF(5999Kb)
  |  
Favorite
  |  
View/Download:160/0
  |  
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
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
期刊论文
International Journal of Food Engineering, 2017, 卷号: 13, 期号: 11, 页码: 20170127(1-10)
Authors:
Jin CY(靳承煜)
;
Xu D(许丹)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Yang YC(杨延辰)
;
Gao GQ(高国强)
;
Wen GH(文国宏)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(5142Kb)
  |  
Favorite
  |  
View/Download:139/2
  |  
Submit date:2018/01/02
Low-temperature Vacuum Drying
Raw Dehydrated Potato Flour
Rheological Properties
Potato Staple Food