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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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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  
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
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Efficient scald-preventing enabled by robust polyester fabrics with hot water repellency and water impalement resistance 期刊论文
Journal of Colloid and Interface Science, 2020, 期号: 566, 页码: 69–78
Authors:  Tian N(田宁);  Wei JF(魏晋飞);  Li YB(李亚斌);  Li BC(李步成);  Zhang JP(张俊平)
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