李丹丹

Associate Professor Supervisor of Master's Candidates

The mechanism of enhanced technofunctionality of wheat aleurone layer sourdough fermentation by interaction of exopolysaccharides and gluten proteins

Release time:2026-09-18Hits:

Impact Factor:

9.7
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Yan Chenchen, Zeng Fanrong, Du Yisheng, Li Dandan, Xie Chong, Yang Runqiang, Wang Pei
Document Code:

2c9e868c9ea6b713019eaef57cc834e4
Issue:

504
Translation or Not:

no
Date of Publication:

2026-03-01