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

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Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components

Release time:2024-01-02Hits:

Impact Factor:

8.795
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

李伟伟,曹文慧,王沛,李建林,张秋婷,严燕
Correspondence Author:

WP
Document Code:

qusnnlg8ckzaegfhh0rmu07flxtexizo
Volume:

359
Issue:

359
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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