蔡剑

Professor Supervisor of Doctorate Candidates

Influence of starch physicochemical properties on biscuit-making quality of wheat lines with high-molecular-weight glutenin subunit (HMW-GS) absence

Release time:2024-01-01Hits:

Impact Factor:

6.0
Impact Factor:

6.0
Affiliation of Author(s):

农学院
Affiliation of Author(s):

农学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Yang Tao,Wang Pei,Wang Fan,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong
Co-author:

Yang Tao,Wang Pei,Wang Fan,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Jiang Dong
Document Code:

2c9e868c8552f48a018556d57cd448b9
Document Code:

2c9e868c8552f48a018556d57cd448b9
Volume:

158
Volume:

158
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2022-03-15
Date of Publication:

2022-03-15