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 全选  【符合条件的数据共：52条】

1 Composition and color stability of anthocyanin-based extract from purple sweet potato [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Xiu-li He;Xue-li Li;Yuan-ping Lv;等

关键词:purple sweet potato;anthocyanins;...

使用许可:CC BY

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2 Non-parametric stability analyses of dough properties in wheat [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Yuksel Kaya, Mehmet Sahin

关键词:alveograph;dough;...

使用许可:CC BY

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3 Non-parametric stability analyses of dough properties in wheat [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Yuksel Kaya, Mehmet Sahin

关键词:alveograph;dough;...

使用许可:CC BY

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4 Composition and color stability of anthocyanin-based extract from purple sweet potato [期刊论文]

来源：Food Science and Technology (Campinas) , 2015

作者:Xiu-li He;Xue-li Li;Yuan-ping Lv;等

关键词:purple sweet potato;anthocyanins;...

使用许可:CC BY

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5 Stability of cassava flour-based food bars [期刊论文]

来源：Food Science and Technology (Campinas) , 2013

作者:Erica Caroline Da Silva, Viviane Dos Santos Sobrinho, Marney Pascoli Cereda

关键词:stability;fast food;...

使用许可:CC BY

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6 Stability of cassava flour-based food bars [期刊论文]

来源：Food Science and Technology (Campinas) , 2013

作者:Erica Caroline Da Silva, Viviane Dos Santos Sobrinho, Marney Pascoli Cereda

关键词:stability;fast food;...

使用许可:CC BY

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