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Science and Technology of Food Industry > 1989 > (02): 36-39.

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[1]	YANG Chenxi, ZHANG Peipei, XU Yang, PAN Siyi. Physiological Function of Fermented Modified Dietary Fiber and Its Application in Food[J]. Science and Technology of Food Industry, 2024, 45(4): 342-353. DOI: 10.13386/j.issn1002-0306.2023040014
[2]	FEI Hongli, LI Zhijiang, RUAN Changqing, ZHANG Dongjie. Physiological Function of Resistant Starch and Its Application in Food[J]. Science and Technology of Food Industry, 2022, 43(18): 425-432. DOI: 10.13386/j.issn1002-0306.2021080206
[3]	YIN Yan, ZHANG Wan-gang, ZHOU Guang-hong, XU Xing-lian. Physiological functions of rosemary and its application in food[J]. Science and Technology of Food Industry, 2014, (22): 364-370. DOI: 10.13386/j.issn1002-0306.2014.22.072
[8]	微生物检测国标法和滤膜法的比较[J]. Science and Technology of Food Industry, 1999, (06): 54-56. DOI: 10.13386/j.issn1002-0306.1999.06.082
[9]	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

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