李丹丹

Associate Professor Supervisor of Master's Candidates

Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Release time:2024-12-18Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin
First Author:

LDD
Document Code:

2c9e868c93910dfe0193b5442b45690f
Translation or Not:

no
Date of Publication:

2025-01-01