李丹丹

Associate Professor Supervisor of Master's Candidates

Assessing the wheatgrass powder as a functional ingredient in steamed bread from the nutritional and techno-functional perspective

Release time:2025-12-28Hits:

Affiliation of Author(s):

食品科技学院
Journal:

Grain &amp;amp; Oil Science and Technology
Co-author:

Muhammad Bilal, Yisheng Du, Dandan Li, Runqiang Yang, Chong Xie, Pei Wang
Document Code:

2c9e868c9b107424019b20cb73a822ea
Volume:

8
Issue:

4
Page Number:

271-277
Translation or Not:

no
Date of Publication:

2025-11-17