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陈志刚
Professor
Supervisor of Doctorate Candidates
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:
Professor
Alma Mater:
华南理工大学
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紫菜粉对面条品质特性及微观结构的影响
Release time:2024-01-01
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品工业科技
Co-author:
况玉玉,杨莎,张念念,单长松,陈志刚
Correspondence Author:
CZG
Document Code:
2c9e868c8538c600018538c8ea510016
Volume:
43
Issue:
2022年22期
Page Number:
111-121
Translation or Not:
no
Date of Publication:
2022-05-19
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Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles
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Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls