中文

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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红薯淀粉和大豆分离蛋白对魔芋凝胶特性的影响及复合凝胶的制备

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

贺隆基,李世奇,陈志刚
Correspondence Author:

CZG
Document Code:

2c9e868c8c23a1fa018c3ce2cf2c4c9e
Translation or Not:

no
Date of Publication:

2023-03-10

Pre One:Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids

Next One:Long-term storage and temperature induced quality changes of industrial-scale wet starch noodles