中文

胡冰

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
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy

Release time:2024-01-02Hits:

Impact Factor:

4.568
Affiliation of Author(s):

食品科技学院
Journal:

CARBOHYDRATE POLYMERS
Co-author:

孙永康,武忠伟,胡冰,王伟,叶红,孙怡,王晓晴,曾晓雄
Document Code:

uoulzpjne04q2exzux29u0i33oiijrro
Volume:

108
Page Number:

153-158
Translation or Not:

no
Date of Publication:

2014-01-01

Pre One:Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

Next One:Influences of carbon sources on the biomass, production and compositions of exopolysaccharides from Paecilomyces hepiali HN1