1008-9578
2013 Issue 2
Research advances on natural purple corm pigment
wang jin ting
wang jin ting
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Research progress on preparation of antihypertensive peptides in foods
cui he ping ; guo xing feng
cui he ping ; guo xing feng
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Study on stability of vegetable protein-based rice mixed beverage
zheng feng jie ; gao yun ; yang li xin ; zhang zuo ; hu biao
zheng feng jie ; gao yun ; yang li xin ; zhang zuo ; hu biao
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Products from starch deep processing—functional sweeteners
wang liang dong ; chen jian wen
wang liang dong ; chen jian wen
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Study on effect of chlorine dioxide on the preservation of extrusion pre-cooked buckwheat noodles
yang sha ; jin ri ya ; shan fang ; guo kai xuan ; niu hao gang ; wu wei dong
yang sha ; jin ri ya ; shan fang ; guo kai xuan ; niu hao gang ; wu wei dong
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Applications of transglutaminase in gluen and non-gluten products
zhou zhong kai ; xing tong hao ; kong yu
zhou zhong kai ; xing tong hao ; kong yu
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Review on reducing and controlling technologies of trans fatty acids(TFAs)in edible oil processing
li shu guo ; wang li ran
li shu guo ; wang li ran
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Purification of ACE inhibitory peptides from enzymatic hydrolysate of walnut protein
zhou hui jiang ; zhu zhen bao ; yi jian hua
zhou hui jiang ; zhu zhen bao ; yi jian hua
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Research status and development of brown rice whole-grain foods
an hong zhou ; yang bo tao ; li yang sheng ; li pan xin
an hong zhou ; yang bo tao ; li yang sheng ; li pan xin
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Research progress of preservation technology for fresh noodles
wang xiao ming ; chen jie ; lv ying guo ; liu zhen li
wang xiao ming ; chen jie ; lv ying guo ; liu zhen li
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