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Cereals & Oils
FQ: 月刊
AD of Publication: 上海市
Lanuage: 中文;
ISSN: 1008-9578
CN: 31-1235/TS
YP: 1987
Url: 上海市粮食科学研究所
Recommended Journals
Cereals & Oils
2009 -01
Research advances in effects of microwave on fatty acid composition MA-Ning,ZHAO-Lei,LIU-Guo-qin (Fujian Research Institute of Grain and Oil Technology, Fuzhou 250002, China)
Studies on processing technology and quality properties of long life steamed bread XIONG Liu,LI Fan-fei,SUN Qing-jie (College of Food Science & Engineering,Qingdao Agricultural University,Qingdao 266109,China)
Research advances on soybean peptide YANG Cai-yan,SONG Jun-mei (College of Food and Bioengineering,Shandong Institute of Light Industry,Jinan 250100,China)
Property、application and prospect of hydroxypropylcyclodextrins YUAN Chao1,JIN Zeng-yu2 (1. School of Biotechnology and Food,Anyang Institute of Technology, Anyang 455000,China; 2. School of Food Science and Technology ,Southern Yangtze University ,Wuxi 214122,China)
Research on peanut protein modification and its development prospect ZHENG Hong-yan,ZHONG Geng (College of Food Science,Southwest University,Chongqing 400716,China)
The starch gelatinization and its detection methods YE Wei–biao (College of Light Industry & Food Science, South China Univ. of Tech., Guangzhou 510641, China)
Extraction and pasting property of starches from different wheat varieties JIANG Dong-lian (Daiyue No.2 Vocational Technical School,Shandong Taian 271029,China)
Research progress of sweet potato granules WANG Wei,LI Peng-xia,HUANG Kai-hong (Institute of Agri-Production Process,Jiangsu Academy of Agriculural sciences,Jiangsu Nanjing 210014,China)
Research advance on preparation of walnut peptide by enzymatic way LIN Yan,CHEN Ji-luan,WU Ji-hong (College of Food Science and Nutritional Engineering, China Agricultural University,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,Beijing 100083,China)
Study on preparation and properties of wheat bean fat substitute WANG Xin-jun, ZHANG Hui, WANG Li (College of Food Science,Jiangnan University, Jiangsu Wuxi 214422,China)
Review on grafted starch as immobilized enzyme supporter FENG Tao1,GU Zheng-biao2,JIN Zheng-yu2,ZHUANG Hai-ning2 (1. School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 200235,China; 2. School of Food Science and Technology ,Jiangnan University,Wuxi 214122,China)
2009 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12]
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