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Science and Technology of Food Industry > 1991 > (03): 26-30.

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[1]	YU Wu- mei, HU Zhi- quan, NIU Meng, LIU You- ming, ZHAO Si-ming. Roasting impact on acrylamide and Advanced glycation end products content in roasted rice tea[J]. Science and Technology of Food Industry, 2016, (12): 104-107. DOI: 10.13386/j.issn1002-0306.2016.12.012
[2]	CHEN Jian-xin, XU Yan. Analysis of the thermal denaturation of rice protein during roasting by protein solubility study[J]. Science and Technology of Food Industry, 2014, (06): 132-135. DOI: 10.13386/j.issn1002-0306.2014.06.027
[3]	HU Rong-suo, LU Min-quan, WU Gui-ping, GU Feng-lin, CHU Zong, TAN Le-he. Drying mode discrimination of roasted coffee by electronic tongue[J]. Science and Technology of Food Industry, 2014, (01): 304-306. DOI: 10.13386/j.issn1002-0306.2014.01.038
[4]	Discrimination and quantification of the degrees of stir-frying for a kind of instant rice powder based on a colorimeter[J]. Science and Technology of Food Industry, 2013, (13): 62-65. DOI: 10.13386/j.issn1002-0306.2013.13.032
[7]	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