中文

王沛

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Professional Title:Professor
Alma Mater:江南大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Comparative Study on the Freeze Stability of Yeast and Chemical Leavened Steamed Bread Dough

Release time:2024-01-02Hits:

Impact Factor:

4.879
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

王沛,杨润强,顾振新,徐学明,金征宇
Document Code:

pwc8425v298evbem7ion5r6xd4jsgn01
Volume:

221
Issue:

0
Page Number:

482-488
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:The impact of heating on the unfolding and polymerization process of frozen-stored gluten

Next One:Comparison of phenolic profiles, antioxidant capacity and relevant enzyme activity of different Chinese wheat varieties during germination