丁香丽   副高级

扬州大学 旅游烹饪学院 烹饪与营养教育 专业教师

Paper Publications Current position: Home > Scientific Research > Paper Publications

蛋白质组成对苔麸面条品质影响及其作用机制

Release time:2024-05-14  Hits:

  • Journal:美食研究
  • Co-author:全振阳,李伦
  • First Author:张莉莉
  • Indexed by:中文核心
  • Correspondence Author:丁香丽
  • Volume:40
  • Issue:02
  • Page Number:66-71
  • Translation or Not:no
  • Date of Publication:2023-06-15
Pre One: 无麸质大米面包品质评价方法的建立及原料品种适用性研究
Next One: 植物基食品研究进展

Click: | The Last Update Time:-- | Open time:-- | MOBILE Version

Yangzhou University All rights reserved Su ICP No. 12022580-1　
Address: No. 88 South University Road, Yangzhou City, Jiangsu Province, China Tel (TEL):86-0514-87991201

苏公网安备 32100302010246号