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| 一种水性无氟稳定超疏水织物的制备方法 专利 专利号: ZL 202010331455.7, 申请日期: 2022-05-17, Inventors: 张俊平; 田宁; 刘克静; 曹晓君; 李步成; 李凌霄; 杨燕飞 Adobe PDF(1363Kb)  |  Favorite  |  View/Download:61/0  |  Submit date:2022/12/14 |
| 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)  |  Favorite  |  View/Download:31/0  |  Submit date:2022/11/27 |
| 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 Authors: Dan Xu; Xiaoping Zhou; Chunni Lei; Yan Shang; Yuci Zhao; Zhaojun Wang; Fankui Zeng; Gang Liu Adobe PDF(1276Kb)  |  Favorite  |  View/Download:37/0  |  Submit date:2022/11/27 |
| Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread 期刊论文 f Potato Research, 2019, 期号: 96, 页码: 69-78 Authors: Fan-kui Zeng; Hong Liu; Hui Yu; Jin-chun Cheng; Guo-qiang Gao; Yan Shang; Gang Liu Adobe PDF(789Kb)  |  Favorite  |  View/Download:24/0  |  Submit date:2022/11/27 Bread Wheat flour Potato flour Rheological properties Volatile aroma components |