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1 . Academic Journal
低糖茶树菇粉面包的研制及品质分析 / Development and Quality Evaluation of Low-Sugar Polar Mushroom Bread
저자
by
唐睿
;
朱梦梦
;
布海丽且姆·阿卜杜热合曼
;
徐永平
;
李淑英
, et al.
소스
湖南农业科学 / Hunan Agricultural Sciences
. (12):57-64
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7 . Academic Journal
"三全育人"格局下大学生中华民族共同体意识培育路径探索
저자
by
贾昌路
;
谭刚
;
郭亚萍
;
居来提·司马义
;
布海丽且姆·阿卜杜热合曼
, et al.
소스
高教学刊 / Journal of Higher Education
. 9(18):1-7
Full Text (CAJ - 교육/사회)
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7 . Academic Journal
新工科背景下应用型混合式教学模式的创新与完善——以"食品微生物学"为例 / Innovation and improvement of applied blended teaching mode under new engineering education:take"Food microbiology"as an example
저자
by
吴小雪
;
姜露熙
;
布海丽且姆·阿卜杜热合曼
;
房丹丹
;
韦应莉
, et al.
소스
发酵科技通讯 / FAJIAO KEJI TONGXUN
. 52(1):52-56
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7 . Academic Journal
南疆黑木耳种质资源与营养品质分析 / Analysis on germplasm resources and nutritional quality of Auricularia auricula in southern Xinjiang
저자
by
姜露熙
;
房丹丹
;
刘璐萍
;
布海丽且姆·阿卜杜热合曼
;
张凡
, et al.
소스
发酵科技通讯 / FAJIAO KEJI TONGXUN
. 52(1):22-27
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7 . Academic Journal
基于模糊数学评价法优化黑木耳牛奶馕的工艺研究 / Formula optimization of Auricularia auricula milk of Nang based on fuzzy mathematics evaluation
저자
by
张敏
;
布海丽且姆·阿卜杜热合曼
;
姜露熙
;
刘璐萍
;
房丹丹
, et al.
소스
发酵科技通讯 / FAJIAO KEJI TONGXUN
. 52(1):8-15
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7 . Academic Journal
新工科背景下应用型本科"食品工艺学"课程群建设探索 / Exploration on the construction of applied undergraduate"Science of food technology"course group under the background of new engineering
저자
by
房丹丹
;
龙甜甜
;
布海丽且姆·阿卜杜热合曼
;
姜露熙
;
刘璐萍
, et al.
소스
发酵科技通讯 / FAJIAO KEJI TONGXUN
. 52(1):57-62
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7 . Academic Journal
不同干燥方式对黑木耳质构及多糖抗氧化活性的影响 / Effects of different drying methods on texture and antioxidant activity of polysaccharides from Auricularia auricula
저자
by
田欢
;
申雪
;
布海丽且姆·阿卜杜热合曼
;
魏鹏
;
裴龙英
, et al.
소스
发酵科技通讯 / FAJIAO KEJI TONGXUN
. 52(3):151-157
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7 . Academic Journal
茶树菇的研究进展 / Research Progress of Agrocybe aegerita
저자
by
李倩
;
布海丽且姆·阿卜杜热合曼
;
申雪
;
张恒
;
张剑林
, et al.
소스
现代食品 / Modern Food
. 29(13):42-44
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7 . Academic Journal
现制沙枣珍珠奶茶加工工艺 / Processing Technology of Elaeagnus angustifolia Pearl Milk Tea
저자
by
潘薇薇
;
彭海燕
;
房丹丹
;
布海丽且姆·阿卜杜热合曼
;
PAN Weiwei
, et al.
소스
现代食品 / Modern Food
. 28(13):68-71
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7 . Academic Journal
响应面法优化桑葚-石榴复合型果茶的工艺研究 / Optimization of Mulberry Pomegranate Compound Fruit Tea by Response Surface Methodology
저자
by
布海丽且姆·阿卜杜热合曼
;
南贝贝
;
何志平
;
秦晓艳
;
Bhelicem·Abudureherman
, et al.
소스
食品安全导刊 / China Food Safety Magazine
. (23):133-138
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