李丹丹

Associate Professor Supervisor of Master's Candidates

Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive

Release time:2024-12-26Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
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