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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

Release time:2024-12-26Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Yang Bailu,Wang Xinnuo,Li Weiwei,Liu Guannan,Li Dandan,Xie Chong,Yang Runqiang,Jiang Dong,Zhou Qin,Wang Pei
Document Code:

2c9e868c92db0b4c0192e0125b4f3061
Volume:

456
Translation or Not:

no
Date of Publication:

2024-10-30

Pre One:碾米度对稻米理化和营养特性的影响

Next One:Magnetic field improvement of the germination of brown rice in the absence/presence of gibberellin: Changes in α-amylase activity and starch structural and physicochemical properties