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"余宏达"
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紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响
by
许立益
,
余宏达
,
江冬怡
,
郑经绍
,
林嘉尉
,
黄苇
Published in
食品工业科技
(2022)
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混菌发酵紫米粉工艺优化及其对营养品质的改善
by
陆梓洋
,
余宏达
,
郑经绍
,
梁彦婷
,
曹志勇
,
黄苇
Published in
食品工业科技
(01.10.2023)
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挤压膨化对紫糙米粉营养品质及理化性质的影响
by
方浩标
,
郑经绍
,
余宏达
,
许立益
,
陆梓洋
,
黄苇
Published in
食品工业科技
(01.10.2021)
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紫糙米粉挤压工艺优化及其理化性质分析
by
方浩标
,
郑经绍
,
许立益
,
余宏达
,
郑意凡
,
黄苇
Published in
食品工业科技
(01.05.2021)
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extrusion
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gelatinization characteristics
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infant purple rice flour
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