中文

王晓晴

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's degree
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:浙江大学硕士学习

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Paper Publications Home >> Scientific Research >> Paper Publications

A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy

Release time:2024-01-01Hits:

Impact Factor:

4.568
Impact Factor:

4.568
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

CARBOHYDRATE POLYMERS
Journal:

CARBOHYDRATE POLYMERS
Co-author:

孙永康,武忠伟,胡冰,王伟,叶红,孙怡,王晓晴,曾晓雄
Co-author:

孙永康,武忠伟,胡冰,王伟,叶红,孙怡,王晓晴,曾晓雄
Document Code:

uoulzpjne04q2exzux29u0i33oiijrro
Document Code:

uoulzpjne04q2exzux29u0i33oiijrro
Volume:

108
Volume:

108
Page Number:

153-158
Page Number:

153-158
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2014-01-01
Date of Publication:

2014-01-01

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Next One:康仙花色素的提取及其理化性质的研究