农科机构知识库联盟

筛选

全部成果分类

资源类型

中文期刊(566297)
外文期刊(1)
会议论文(35908)
获奖成果(7190)
专利(42595)

期刊名称

journal of cereal science(1)

关键词

oats; superheated steam; characteristics of flour; noodles qualities(1)

作者

Zhang, Nachuan AND Gao, Yuqi AND Li, Zaigui AND Tong, Litao(0)

机构

china agr univ, coll food sci & nutrit engn, lab cereal sci, beijing 100083, peoples r china(1)
chinese acad agr sci, minist agr, inst agroprod proc sci & technol, key lab agroprod proc, beijing 100193, peoples r china(1)

年份

2018(1)

科研产出

条件:

资源类型: 外文期刊

作者:Zhang, Nachuan(精确检索)

作者:Gao, Yuqi(精确检索)

作者:Li, Zaigui(精确检索)

作者:Tong, Litao(精确检索)

排序方式：

1Superheated steam processing improved the qualities of oats flour and noodles

作者： Zhang, Nachuan; Gao, Yuqi; Li, Zaigui; Tong, Litao; SCI

机构： China Agr Univ, Coll Food Sci & Nutrit Engn, Lab Cereal Sci, Beijing 100083, Peoples R China; Chinese Acad Agr Sci, Minist Agr, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China;

来源：JOURNAL OF CEREAL SCIENCE

关键词： Oats; Superheated steam; Characteristics of flour; Noodles qualities

年份：2018