中文

韩永斌

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:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

加酶挤压对小麦淀粉结构和理化性质的影响

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

陈彩雯,李丹丹,陶阳,谢广杰,韩永斌
Document Code:

2c9e868c8518fb2401851dc0679454cd
Volume:

43
Issue:

2022年15期
Page Number:

50-57
Translation or Not:

no
Date of Publication:

2022-01-28

Pre One:微波预处理对红豆吸水特性、外观及淀粉特性的影响

Next One:Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation