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Science and Technology of Food Industry > 2006 > (05): 185-188.

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[1]	SUN Wan-ting, YANG Yun-yun, REN Yuan-hai, WANG Sai, DONG Lei-chao, CHEN Xuan-hong, ZHOU Quan-cheng. Evaluation of Stability and Rheology Properties of Whole Nutrition Medical Formula in Different Storage Environments[J]. Science and Technology of Food Industry, 2020, 41(16): 21-25,31. DOI: 10.13386/j.issn1002-0306.2020.16.004
[2]	ZHENG Mei-xia, ZHU Yu-jing, LIU Bo, PAN Zhi-zhen, CHEN Zheng, SHI Huai, ZHANG Lian-bao. Study on the rheology of xanthan and synergistic interaction with konjac gum and other gum[J]. Science and Technology of Food Industry, 2016, (08): 303-306. DOI: 10.13386/j.issn1002-0306.2016.08.055
[9]	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
[10]	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

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