Showing 1 - 1 results of 1 Skip to content
Warning: Full texts of licensed resources are only available from the TBU university network. You are currently outside this network.
Please log in to access full texts 
Portal K.UTB
  • ikona jazykČeština
  • ikona přihlášení Login
logo knihovny
  • TBU Catalog
  • e-resources
  • E-THESES
Advanced Search
Page will reload when a filter is removed.
Applied Filters: Limit to articles with full text available
Page will reload when a filter is removed.
Show filters (1)
Limit to articles with full text available
  • Search Results - "唐仁金"
Vyzkoušejte nový nástroj s podporou AI summon AI icon Summon Research Assistant BETA
Showing 1 - 1 results of 1 Refine Results  
1
Loading…
Cover Image

微波热处理对马铃薯全粉品质改良及马铃薯面包消化特性的影响

by 李芮芷, 李师, 陈革, 王妍文, 杨庆余, 朱华平, 赵文琛, 唐仁金
Published in 食品工业科技 (01.06.2021)

Get full text
Journal Article
Save to List
Saved in:
RSS Feed Email Search Save Search Search History

Refine Results

Page will reload when a filter is selected or excluded.
Limit to articles from scholarly journals
Clear Filter Limit to articles with full text available
Limit to Open Access content
Exclude newspaper articles
Include articles at other libraries
Expand results using synonyms

  • Journal Article 1 results 1

  • engineering 1 results 1

  • bread 1 results 1
  • digestibility 1 results 1
  • microwave power 1 results 1
  • resistant starch 1 results 1
  • whole potato flour 1 results 1

  • Chinese 1 results 1

  • DOAJ Directory of Open Access Journals 1 results 1

Search Options

  • Search History
  • Browse the Catalog
  • Browse Alphabetically
  • New Items

Find More with K.UTB

  • Opening Hours of the Library
  • Suggestion for Book Purchase
  • Interlibrary Loans
  • Printing and binding of the Theses

Do You Need Help?

  • Search Tips
  • FAQs
  • Feedback
  • Contacts
logo knihovny

Declaration of Accessibility | Cookies

Knihovna UTB ve Zlíně © 2025