المؤلفون: Li, Xiang Hong

المصدر: 2021 2nd International Conference on E-Commerce and Internet Technology (ECIT) ECIT E-Commerce and Internet Technology (ECIT), 2021 2nd International Conference on. :67-73 Mar, 2021

Relation: 2021 2nd International Conference on E-Commerce and Internet Technology (ECIT)

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المؤلفون: HUANG Hui, WANG Chuan-yang, LI Shi-chao, YU Jian, WANG Fa-xiang, LIU Yong-le, LI Xiang-hong

المصدر: Shipin yu jixie, Vol 38, Iss 6, Pp 137-143 (2022)

مصطلحات موضوعية: protein fibril aggregates, particle size, viscosity, starch gelatinization, inhibition, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20220623; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/254cbc9561cf409d9c3f6f651de75444

المؤلفون: LUAN Ao-nan, WANG Chuan-yang, KEVIN Li, YU Jian, WANG Fa-xiang, LIU Yong-le, LI Xiang-hong, LI Yan

المصدر: Shipin yu jixie, Vol 38, Iss 7, Pp 13-20 (2022)

مصطلحات موضوعية: silver carp, air-drying, advanced glycation end products, flavor, potential hazards, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20220703; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/016ad982f0c343069cda47c4c91f58d3

المؤلفون: CHEN Hao, HU Meng-meng, LI Chi-ling, LIU Yong-le, WANG Fa-xiang, WU Jin-hong, YU Jian, LI Xiang-hong

المصدر: Shipin yu jixie, Vol 39, Iss 1, Pp 195-203,240 (2023)

مصطلحات موضوعية: oats, chickpea, baking quality, optimization, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20230132; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/6957ea022b6c45458748cf3af00958b2

المؤلفون: LI Ting, LI Shuang, ZHOU Xiao-ling, WANG Fa-xiang, YU Jian, LIU Yong-le, LI Xiang-hong

المصدر: Liang you shipin ke-ji, Vol 29, Iss 5, Pp 71-77 (2021)

مصطلحات موضوعية: gluten protein, high molecular weight glutenin, separation and recombination, noodle quality, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210513?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/0e56f05e86a64bf1af8a8c918456f40d

المؤلفون: Yue, Shang-zhi, Li, Xiang-hong

المصدر: 2009 International Conference on Management Science and Engineering Management Science and Engineering, 2009. ICMSE 2009. International Conference on. :1490-1497 Sep, 2009

Relation: 2009 International Conference on Management Science and Engineering (ICMSE)

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المؤلفون: Liu, Wen-xue^{Aff5, Aff6}, Geng, Sheng-qun^Aff7, Li, Xiang-hong^Aff5, Yuan, Hong^Aff5

المساهمون: Sun, Jiadong, editor^Aff1, Liu, Jingnan, editor^Aff2, Fan, Shiwei, editor^Aff3, Wang, Feixue, editor^Aff4

المصدر: China Satellite Navigation Conference (CSNC) 2016 Proceedings: Volume I. 388:485-501

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