Research Progress of Health Candy by Shaowen ZENG, Biansheng LI

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Components, Processing Characteristics and Aroma of Xinjiang Qiamagu (Brassica rapa L.) Powder Prepared by Different Drying Methods by Jing WANG, Jiangchao WU, Biansheng LI

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Discussion on the Risk Points of Producing Bongkrekic Acid in Fresh Wet Rice Noodles and Vermicelli by Canhui MEI, Biansheng LI, Zheng RUAN, Yingxi GUO

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Effects of Fermentation Time and Steaming Intensity on the Batter Characteristics and the Quality of Mala Cake Made Using Pre-mixed Powder by Zheng RUAN, Yaxuan ZHOU, Simin LIAO, Dandan LI, Biansheng LI

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Quality Changes of Pork Ribs during Normal and High-pressure Steaming by Xinliu WANG, Biansheng LI, Zheng RUAN, Dandan LI, Jiawen CHEN, Haiyan ZHOU

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Effects of collagen‐based coating with chitosan and ε‐polylysine on sensory, texture, and biochemical changes of refrigerated Nemipterus virgatus fillets by Yongping Huang, Ying Nie, Fei Zhou, Biansheng Li, Qiulan Luo, Bin Zhang, Qinpei Zeng, Yisheng Huang

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