中文

李丹丹

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:江南大学

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Paper Publications Home >> Scientific Research >> Paper Publications

红豆预熟化工艺及理化性质的研究

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

粮油食品科技.
Co-author:

曹格,陈楚瑶,韩永斌,李丹丹
Correspondence Author:

LDD
Document Code:

2c9e868c8bc8d794018bd0d5243b7e3e
Translation or Not:

no
Date of Publication:

2023-04-26

Pre One:Preparation of germinated brown rice with high & gamma;-aminobutyric acid content and short root by magnetic field treatment

Next One:Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour