Showing
1 - 1
results of
1
Skip to content
Portal K.UTB
Čeština
Login
TBU Catalog
e-resources
E-THESES
All Fields
Title
Author
Subject
Find
Advanced Search
Page will reload when a filter is removed.
Applied Filters:
Limit to articles with full text available
Page will reload when a filter is removed.
Show filters (1)
Limit to articles with full text available
Search Results - 厦门海洋职业技术学院,福建厦门 361100%厦门唯康食品科技有限公司,福建厦门 361100
Vyzkoušejte nový nástroj s podporou AI
Summon Research Assistant
BETA
Showing
1 - 1
results of
1
Refine Results
Sort
Relevance
Date Descending
Date Ascending
1
Loading…
响应面-主成分分析法优化复配凝胶剂小麦面条工艺
by
许玲玲
,
焦晓佳
,
陈艳红
,
倪辉
,
林景新
,
姜泽东
,
朱艳冰
,
郑明静
Published in
食品工业科技
(01.08.2023)
Get full text
Journal Article
Save to List
Saved in:
RSS Feed
Email Search
Save Search
Search History
Back
Refine Results
Page will reload when a filter is selected or excluded.
Limit to articles from scholarly journals
Clear Filter
Limit to articles with full text available
Limit to Open Access content
Exclude newspaper articles
Include articles at other libraries
Expand results using synonyms
Format
Journal Article
1 results
1
Subject Area
engineering
1 results
1
Topic
compound gelling agent
1 results
1
cooking properties
1 results
1
enzymatic degraded konjac gum
1 results
1
noodles
1 results
1
sensory evaluation
1 results
1
texture
1 results
1
See more
Language
Chinese
1 results
1
Year of Publication
From:
To:
Database
DOAJ Directory of Open Access Journals
1 results
1
