谢翀

Associate Professor Supervisor of Master's Candidates

In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Yaqin,Xie Chong,Pulkkinen Marjo,Edelmann Minnamari,Chamlagain Bhawani,Coda Rossana,Sandell Mari,Piironen Vieno,Maina Ndegwa Henry,Katina Kati
Document Code:

2c9e868c854c16f801854d225626122d
Volume:

161
Translation or Not:

no
Date of Publication:

2022-05-01