论文部分内容阅读
STUDIES OF RELATIONSHIP BETWEEN PUFFING DEGREE AND REHYDRATION RATIO OR GELATINIZATION DEGREE OF EXT
【机 构】
：
National Key laboratory of Food Science and Safety,Jiangnan University, Wuxi 214122, CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
其他文献
本文对86名铅接触男工和68名非接触男工精液质量进行了分析,两组男工平均血铅分别为43.20±28.84和22.07±11.64μg/dl。接触组精液液化时间明显长于对照组,与非接触工人相比
人物名片:郭德纲1973年生于天津,自幼酷爱民间艺术。先拜评书前辈高庆海学习评书,后曾跟随相声名家常宝丰学相声,曾受到许多相声名家的指点、传授,2004年拜师相声艺术家侯耀
QUALITY EVOLUTION OF AN OSMODEHYDRATED STRAWBERRY-GEL PRODUCT FORMULATED WITHOUT BY-PRODUCT GENERATI
会议
Abstracts:The nutritional and therapeutic values of Spirulina platensis are well-documented.C-phycoeyanin (C-PC),a blue-green pigment of spirulina,has antio
会议
EFFECT OF ULTRA HIGH PRESSURE (UHP) TREATMENT ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF RASPBER
The effect of ultra high pressure (UHP) treatment (holding under high hydrostatic pressure varied from 100 MPa to 600 MPa for 15 rain) was carried out on th
会议