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Science and Technology of Food Industry > 2009 > (07): 140-141.

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[1]	ZHANG Shu, SHENG Yanan, FENG Yuchao, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, WANG Changyuan. Effects of Baking on the Structure and Functional Properties of Mung Bean Protein[J]. Science and Technology of Food Industry, 2021, 42(4): 44-49. DOI: 10.13386/j.issn1002-0306.2020050283
[2]	LIU Shuping, LU Jiahui, SU Xiaowen, FANG Weijia, SHI Changbo. Research Progress on the Inhibitory Effect of Plant Extracts on Acrylamide in Fried and Baked Foods[J]. Science and Technology of Food Industry, 2021, 42(3): 367-372. DOI: 10.13386/j.issn1002-0306.2020030381
[3]	XU Meng-yu, WU Yong, YUAN Juan-li, CHEN Hong-bing. New Progress in the Improvement of Gluten-free Bread Processing Technology[J]. Science and Technology of Food Industry, 2020, 41(16): 340-345. DOI: 10.13386/j.issn1002-0306.2020.16.054
[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