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姜东
Professor
Supervisor of Doctorate Candidates
School/Department: College of Agriculture
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:
Professor
Alma Mater:
山东农业大学
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Paper Publications
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Paper Publications
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
Release time:2024-12-26
Hits:
Impact Factor:
7.516
Affiliation of Author(s):
农学院
Journal:
FOOD CHEMISTRY
Co-author:
Bilal Muhammad, Li Dandan, Xie Chong, Yang Runqiang, Gu Zhenxin, Jiang Dong, Xu Xueming, Wang Pei
Document Code:
2c9e868c930971ea0193154c521b1253
Translation or Not:
no
Date of Publication:
2025-01-01
Pre One:
Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach
Next One:
Emmer wheat (Triticum dicoccum Schuebl.) favours high photosynthetic capacity adaptation to low nitrogen stress
