中文

芮昕

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Professional Title:Professor
Alma Mater:麦吉尔大学

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Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread

Release time:2024-01-02Hits:

Impact Factor:

1.056
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

肖愈,黄璐,陈玉连,张珊珊,芮昕,董明盛
Document Code:

lcxkfxunm8nbq29y2srhno5u8yxnlci4
Volume:

14
Issue:

4
Page Number:

621-631
Translation or Not:

no
Date of Publication:

2016-01-01

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