杨润强

Professor Supervisor of Doctorate Candidates

Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch

Release time:2024-12-26Hits:

Impact Factor:

8.2
Impact Factor:

8.2
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Zhang Lu,Zhang Jin,Zhang Kai,Xie Chong,Yang Runqiang,Li Ganghua,Zhang Chong
Co-author:

Zhang Lu,Zhang Jin,Zhang Kai,Xie Chong,Yang Runqiang,Li Ganghua,Zhang Chong
Document Code:

2c9e868c9276a3ae0192994538d96fdb
Document Code:

2c9e868c9276a3ae0192994538d96fdb
Volume:

459
Volume:

459
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-11-30
Date of Publication:

2024-11-30