中文

陶阳

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:爱尔兰都柏林大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Release time:2024-12-18Hits:

Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

Li Dandan, Chen Caiwen, Zhang Xuejiao, Xu Enbo, Wang Pei, Tao Yang, Xie Chong, Han Yongbin
Document Code:

2c9e868c93910dfe0193b5442b45690f
Translation or Not:

no
Date of Publication:

2025-01-01

Next One:Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics