Tao Yang

Associate Professor Supervisor of Master's Candidates

Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour

Release time:2024-12-26Hits:

Impact Factor:

7.4
Affiliation of Author(s):

理学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

Li Dandan,Li Haifei,Tao Yang,Li Ganghua,Xu Enbo,Han Yongbin,Ding Yanfeng
Document Code:

2c9e868c93f15c310193fd7cee243ee6
Volume:

174
Translation or Not:

no
Date of Publication:

2023-12-01