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References

Science and Technology of Food Industry > 1989 > (01): 38-40.

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[1]	苦荞麦挂面的中试研究[J]. Science and Technology of Food Industry, 1999, (06): 48-49. DOI: 10.13386/j.issn1002-0306.1999.06.079
[2]	天然复合蔬菜汁豆腐的研制[J]. Science and Technology of Food Industry, 1999, (06): 42-45. DOI: 10.13386/j.issn1002-0306.1999.06.077
[3]	甘薯—红橘复合脯的制作工艺[J]. Science and Technology of Food Industry, 1999, (05): 52-53. DOI: 10.13386/j.issn1002-0306.1999.05.021
[4]	螺旋藻营养饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 49-50. DOI: 10.13386/j.issn1002-0306.1999.05.019
[5]	甜玉米乳饮料的研制[J]. Science and Technology of Food Industry, 1999, (05): 26-27. DOI: 10.13386/j.issn1002-0306.1999.05.008
[6]	全溶活性营养W粉的水解研究[J]. Science and Technology of Food Industry, 1999, (05): 24-25. DOI: 10.13386/j.issn1002-0306.1999.05.007