Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2006 > (04): 91-93.

FullText(HTML)

[1]	DUAN Liangliang, ZHENG Siqing, ZHAO Boya, WANG Yuqing, JIA Hongze, SHANG Jin, XU Shouzhu, YE Dongqing, LI Changbao, RAO Chuanyan. Optimization of the Recipe of Defatted Soybean Flour Cookies and Its Effect on Lipid Metabolism in Mice[J]. Science and Technology of Food Industry, 2025, 46(7): 198-206. DOI: 10.13386/j.issn1002-0306.2024050158
[2]	Ting LV, Xiuhua LI, Weifeng KONG, Jin LIANG, Xueling LI. Optimization of Noodle Formula with Soybean Powder, Pleurotus ostreatus Powder and Wheat Powder[J]. Science and Technology of Food Industry, 2021, 42(9): 154-159. DOI: 10.13386/j.issn1002-0306.2020070031
[3]	HOU Tuan-wei, ZHANG Hong, BI Yan-lan, CHI Juan-juan, LIANG Jun. Effect of soybean powder on the quality characteristics of ice cream[J]. Science and Technology of Food Industry, 2015, (04): 219-223. DOI: 10.13386/j.issn1002-0306.2015.04.039
[4]	Analysis on the characteristic volatile flavour compounds of Xinyangmaojian tea with SPME-GC-MS[J]. Science and Technology of Food Industry, 2013, (01): 108-113. DOI: 10.13386/j.issn1002-0306.2013.01.054