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16篇 您的检索式：作者名="D Zmudzinski"

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		题名	作者	年代	出处	被引量
	1	New protein preparations from soy flour obtained by limited enzymichydrolysis of extrudates显示文摘	EXTRUDATES H SUROWK K ZMUDZINSKI D	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
	2	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science and Technology2004，15，34：	1
	3	Enzymic Modification of Extruded Soy Protein Concentrates as a Method of Obtaining New Functional Food Components 显示文摘	SUROWKA K ZMUDZINSKI D SUROWKA J	2004	Trends in Food Science & Technology2004，15，34：	1
	4	Enzymic modifi- cationof extruded soyprotein concentrates as a method of obtainingnew functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science ~ Technology2004，，15：	1
	5	New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates显示文摘	Surowka K Zmudzinski D Fik M	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
	6	Enzymatic modification of extruded soy protein concentrate as a method of obtaining new functional food components 显示文摘	SUROWK A K ZMUDZINSKI D SUROWKA J	2004	Trends in Food Science and Technology2004，15，：	1
	7	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Sur6wka K Zmudzinski D Surowka J	2004	Trends in Food Science & Technology2004，15，34：	1
	8	Enzymic modification of extruded soy protein concentrates as a method of obtaining new funetional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science & Technology2004，，15：	1
	9	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends Food Sci Technol2004，15，34：	1
	10	New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates显示文摘	SUROWKA K ZMUDZINSKI D FIK M	2004	Innovative Food Science and Emerging Technologies2004，5，：	1
	11	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	SUROWKA K ZMUDZINSKI D SUROWKA J	2004	Trends in Food Science & Technology2004，15，：	1
	12	Enzymatic modification of extruded soy protein concentrates as a meth- od of obtaining new functional food components 显示文摘	SUR6WKA K ZMUDZINSKI D SUR6WKA J	2004	Trends Food Sci Tech2004，15，3：	1
	13	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components显示文摘	Surówka K Zmudzinski D Surówka J	2004	Trends Food SciTechnol2004，15，12：	1
	14	New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates显示文摘	K Surowka D Zmudzinski M Fik	2004	Innovative food science and emerging technologies2004，，5：	1
	15	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components 显示文摘	Surowka K Zmudzinski D Surowka J	2004	Trends in Food Science & Technology2004，15，：	1
	16	Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components 显示文摘	Surówka K Zmudzinski D Surówka J	2004	Trends Food Sci Technol2004，15，34：	1

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