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1 . Academic Journal
Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
저자
by
FU Bao-shang
;
HU Xue-wei
;
QI Li-bo
;
JIANG Peng-fei
;
SHANG Shan
.
소스
Liang you shipin ke-ji, Vol 30, Iss 2, Pp 132-139 (2022)
Open Access (DOAJ)
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7 . Academic Journal
预制黑鱼产品开发及其工艺研究 / Study on the Development and Process of Prepared Snakehead Products
저자
by
王朝阳
;
丁若松
;
傅宝尚
;
尚珊
;
祁立波
, et al.
소스
中国调味品 / China Condiment
. 48(7):117-122
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7 . Academic Journal
即食真空油炸带鱼调理食品的工艺研究 / Study on the Technology of Ready-to-eat Vacuum-fried Hairtail Prepared Food
저자
by
傅宝尚
;
林子宸
;
姜鹏飞
;
祁立波
;
尚珊
, et al.
소스
食品研究与开发 / Food Research and Development
. 43(11):126-134
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7 . Academic Journal
响应面法优化海带苹果冻干休闲食品加工工艺的研究 / Optimization of Processing Technology of Kelp Apple Crisp Based on Response Surface Methodology
저자
by
王江贺
;
傅宝尚
;
赵保民
;
朱太海
;
启航
, et al.
소스
食品研究与开发 / Food Research and Development
. 43(1):67-73
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7 . Academic Journal
冲泡方式对米糊冲泡品质影响的研究进展 / Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste
저자
by
傅宝尚
;
胡雪微
;
祁立波
;
姜鹏飞
;
尚珊
, et al.
소스
粮油食品科技 / Science and Technology of Cereals, Oils and Foods
. 30(2):132-139
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7 . Academic Journal
预熟制佛跳墙冷冻调理食品的开发及其加工条件优化 / The Development of Pre-cooked Fotiaoqiang Frozen Prepared Food and Optimization of Its Processing Conditions
저자
by
胡琴
;
祁立波
;
傅宝尚
;
黄旭辉
;
董秀萍
, et al.
소스
中国调味品 / China Condiment
. 46(1):11-16
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7 . Academic Journal
不同因素对马铃薯千层饼质构的影响 / Effect of Different Factors on the Textural Properties of Potato Thousand-Layer Cake
저자
by
高婧妍
;
祁立波
;
傅宝尚
;
姜鹏飞
;
白雨石
, et al.
소스
食品研究与开发 / Food Research and Development
. 42(23):47-52
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7 . Academic Journal
基于全程高通量氮气介导下婴幼儿辅食营养粉的品质调控研究 / Research on quality control of infant nutrition packs mediated by high-flux nitrogen throughout the process
저자
by
鞠化鹏
;
姜鹏飞
;
祁立波
;
尚珊
;
傅宝尚
, et al.
소스
食品安全质量检测学报 / Journal of Food Safety & Quality
. 12(4):1298-1306
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7 . Academic Journal
佛跳墙冷冻调理食品在不同复热方式下的品质变化 / Quality Changes of Frozen Prepared Fotiaoqiang Product Reheated by Different Methods
저자
by
胡琴
;
黄旭辉
;
祁立波
;
傅宝尚
;
董秀萍
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 37(4):163-171
Scopus
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7 . Academic Journal
马铃薯鲜薯酥脆饼干的配方优化 / Formulation Optimization of Fresh Potato Crisp Biscuit Using Response Surface Method
저자
by
高婧妍
;
傅宝尚
;
刘欣欣
;
祁立波
;
温成荣
, et al.
소스
现代食品科技 / Modern Food Science & Technology
. 37(8):200-207
Scopus
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