脱脂大豆粉酥性饼干工艺优化及品质研究

河南工业大学学报(自然科学版) Pub Date : 2024-03-28 DOI:10.16433/j.1673-2383.202401040001

程舒雅 | 柳泽华 | 许艳华 | 赵仁勇

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脱脂大豆粉酥性饼干工艺优化及品质研究

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

河南工业大学学报(自然科学版)

CiteScore

0.50

自引率

0.00%

发文量

4192

期刊介绍： Journal of Henan University of Technology (Natural Science Edition), founded in 1980, is a bimonthly scientific and technical journal featuring cereals, oils and foods. It focuses on the major strategies of national, industrial and Henan economic and social development, aims at the frontier of international cereal and oil science and technology, focuses on the research fields of cereal and oil processing, storage, storage and logistics equipment, grain information and quality and safety monitoring, builds an exchange platform for cereal and oil scientific research achievements, provides support for cereal and oil science and technology innovation and sustainable industrial development, and consolidates the theoretical foundation for the national food security guarantee system. It has been selected as a national Chinese core journal for 9 consecutive times since 1996. Since 2020, it has been selected in the World Journal Clout Index (WJCI) Report of Scientific and Technological Periodicals for 4 consecutive times, and it is also a Chinese core journal of science and technology, RCCSE China core academic journal. It has been listed as a regular source of internationally renowned search literature such as Elsevier-Scopus, Chemical Abstracts Service (CA), EBSCO database and Food Science and Technology Abstracts (FSTA) in the UK. The full text of the journal is available online through the publishing platforms of China National Knowledge Infrastructure, Wanfang Data, Vipshop Data and Super Star Journal Domain, serving readers worldwide.

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