| [1] |
ZHONG Mingming, QI Baokun, SUN Yufan, ZENG Qi, LI Hong, ZHU Jianyu, HU Miao, WANG Huan, LI Yang.
Effect of Soybean Dietary Fiber from Enzyme-Assisted Aqueous Extraction Processing on the Texture and Digestibility of Biscuits
[J]. FOOD SCIENCE, 2019, 40(2): 18-24.
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| [2] |
YAO Huihui, WANG Yan, WU Weiguo, LIAO Luyan, ZHAO Chuanwen.
Effect of Acid-Modified Wheat Bran Powder on Farinographic Properties and Texture Properties of Wheat Flour Dough
[J]. FOOD SCIENCE, 2019, 40(2): 59-64.
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| [3] |
LIANG Xinhong, FENG Longfei, WANG Tianlin, SUN Junliang, RAN Junjian, LIU Benguo, MO Haizhen.
Effect of Addition of Sweet Potato Residue Treated by Steam Explosion on Wheat Flour Properties and Quality Characteristics of Cookies
[J]. FOOD SCIENCE, 2018, 39(23): 60-65.
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| [4] |
CUI Yong, DONG Jian, YANG Mingming, ZHAO Wanchun, LI Jianfang, GAO Xiang.
Effect of Addition of Freeze-Dried Fig Fruit Powder on Quality of Wheat Flour
[J]. FOOD SCIENCE, 2016, 37(9): 50-55.
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| [5] |
ZHANG Haihua, ZHU Yuejin, ZHANG Shikang, XU Zhong, SHI Peng, HUANG Yunyun, LI Dawei.
Effect of Tea Polyphenols on Rheological Properties of High-Gluten Wheat Dough
[J]. FOOD SCIENCE, 2016, 37(13): 42-46.
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| [6] |
CUI Yong, DONG Jian, YANG Mingming, ZHAO Wanchun, LI Jianfang, GAO Xiang.
Influence of Incorporation of Sea Buckthorn Fruit Powder and Sour Jujube Powder on Wheat Flour Properties
[J]. FOOD SCIENCE, 2016, 37(11): 24-29.
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| [7] |
LUO Yun, FENG Peng, ZHU Kexue, GUO Xiaona, PENG Wei, ZHOU Huiming*.
Effect of Egg White Powder on the Quality of Wheat Flour and Noodle
[J]. FOOD SCIENCE, 2015, 36(19): 39-43.
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| [8] |
KONG Xiao-xue，WANG Ai，DING Qi-juan，DING Guang-qin，LIU Yang，LIU Chen，ZHENG Tie-song*.
Farinograph Properties and Baking Characteristics of Dietary Fiber-fortified Wheat Dough
[J]. FOOD SCIENCE, 2013, 34(17): 111-115.
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| [9] |
CHEN Yun-tang，LI Xiang，FAN Jia-lin*，GUO Dong-quan，SHANG Fei-fei，Lü Xiao-hua，ZHANG Jian-wei，YANG Bao-an.
Effect of Electron Beam Irradiation on Nutritive Quality and Dough Rheological Properties of Wheat Flour
[J]. FOOD SCIENCE, 2013, 34(11): 53-57.
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| [10] |
WANGXiao-qing，WANGYu-yuan，ZHOUChun-hong，YANGXin-juan，ZENGXiao-xiong.
Effects of Oligo Saccharides and Chlorella on the Growth of Probiotics and Quality of Chlorella Yogurt
[J]. FOOD SCIENCE, 2012, 33(7): 158-162.
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| [11] |
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Rheological Properties of Mixed Flours of Quercus mongolia Acorn and Wheat
[J]. FOOD SCIENCE, 2012, 33(21): 141-144.
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| [12] |
ZHENG Zhi ZHOU Hui-xi ZHONG Xi-yang LUO Shui-zhong PAN Li-jun JIANG Shao-tong*.
Effects of Compound Flour Improvers on the Rheological Properties of Dough
[J]. FOOD SCIENCE, 2010, 31(11): 55-59.
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| [13] |
CHEN De-jing1，HAN Hao1，GUO Ting2.
Decolorization of Stachyose Leached from Chinese Artichoke (Stachys sieboldii Miq.) Tubers
[J]. FOOD SCIENCE, 2009, 30(20 ): 60-63.
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| [14] |
LI Ci-Li, MIAO Ming.
Effects of Sweet Corn Powder on Dough Rheological Properties,Microtructure and Hamburger Quality
[J]. FOOD SCIENCE, 2008, 29(2): 39-42.
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| [15] |
DING Zhu-Hong, GU Cai-Qin, YANG Juan, HUANG Xiang-Yong.
Preparation of Phosphate Monoester Starch with Microwave Etherifying and Research of the Starch Paste Property
[J]. FOOD SCIENCE, 2005, 26(8): 259-264.
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