蔡剑

Professor Supervisor of Doctorate Candidates

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit

Release time:2024-01-01Hits:

Impact Factor:

6.8
Impact Factor:

6.8
Affiliation of Author(s):

农学院
Affiliation of Author(s):

农学院
Journal:

FRONTIERS IN PLANT SCIENCE
Journal:

FRONTIERS IN PLANT SCIENCE
Co-author:

Liu Liang,Yang Tao,Yang Jianting,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Dai Tingbo,Cao Weixing,Jiang Dong
Co-author:

Liu Liang,Yang Tao,Yang Jianting,Zhou Qin,Wang Xiao,Cai Jian,Huang Mei,Dai Tingbo,Cao Weixing,Jiang Dong
Document Code:

2c9e868c8552f48a018556a4084b437d
Document Code:

2c9e868c8552f48a018556a4084b437d
Volume:

13
Volume:

13
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2022-03-28
Date of Publication:

2022-03-28