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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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion

Release time:2025-09-13Hits:

Impact Factor:

5.6
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Zeng Yan, Wang Jie, Bao Mengxiao, Wu Yue, Chen Zhigang
Document Code:

2c9e868c9928c39601992c4ab78d507c
Volume:

14
Issue:

6
Page Number:

-
Translation or Not:

no
Date of Publication:

2025-03-19

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