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Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): .

Cover[J]. Science and Technology of Food Industry, 2023, 44(13).

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Cover[J]. Science and Technology of Food Industry, 2023, 44(13).

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Cover[J]. Science and Technology of Food Industry, 2023, 44(13).

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[1]	LI Yue, WANG Long, MIAO Rongxin, SUN Ying, ZHU Xiuqing. Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality[J]. Science and Technology of Food Industry, 2023, 44(24): 222-228. DOI: 10.13386/j.issn1002-0306.2023020256
[2]	LI Pan-ying, DAI Tao-tao, CHEN Jun, LIU Yun-fei, LIU Cheng-mei, LI Ti. Effect of Proanthocyanidins on Retrogradation of Rice Starch[J]. Science and Technology of Food Industry, 2018, 39(18): 6-11. DOI: 10.13386/j.issn1002-0306.2018.18.002
[3]	LI Jin-xin, ZHU Yun-ping, TENG Chao, LI Xiu-ting, LI Jin-long. Study on effect of twelve kinds of hydrocolloids on quality of Chinese steamed bread[J]. Science and Technology of Food Industry, 2018, 39(11): 248-252. DOI: 10.13386/j.issn1002-0306.2018.11.042
[4]	CHANG Xiao-hong, ZHANG Bei, HAO Ming-yuan, ZHANG Jia-fan, YIN Qi, WU Fei-yang, XIE Xin-hua. Effect of polydextrose on the retrogradation of rice starch gel[J]. Science and Technology of Food Industry, 2018, 39(10): 69-72. DOI: 10.13386/j.issn1002-0306.2018.10.013
[5]	HE Ping, ZHU Hong-shuai, CHANG Xiao-hong, WANG Ya-ru, YUE Shuang, LI Yan-fang, AI Zhi-lu, XIE Xin-hua. Effect of low and ultralow- temperature freezing on retrogradation properties of waxy rice starch gel[J]. Science and Technology of Food Industry, 2016, (22): 99-102. DOI: 10.13386/j.issn1002-0306.2016.22.011
[6]	SU Dong-hai, SU Dong-min, DING Yan-xin. Effect of xylanase on staling rate of Mantou with NMR technology[J]. Science and Technology of Food Industry, 2014, (18): 101-105. DOI: 10.13386/j.issn1002-0306.2014.18.013
[7]	JIANG Nan, XIU Lin, LIU Jing-sheng, ZHAO Bao-li. Effect of different food additives on Anti-staling of cornmeal dumpling skin[J]. Science and Technology of Food Industry, 2014, (07): 182-185. DOI: 10.13386/j.issn1002-0306.2014.07.047
[8]	LIU Hai-yan, ZHANG Juan-juan, WANG Xiao-mei, DONG Xue, WANG Chun-xia, FAN Su-qin, XIE Su-hua. Effect of sodium alginate on baking performance of bread[J]. Science and Technology of Food Industry, 2013, (20): 319-322. DOI: 10.13386/j.issn1002-0306.2013.20.077