中文

叶红

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学生物

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Paper Publications Home >> Scientific Research >> Paper Publications

Changes in molecular structure of chickpea starch during processing treatments: A thin layer chromatography study

Release time:2024-01-01Hits:

Impact Factor:

5.488
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

孙永康,王华雷,王伟,胡冰,周莉,叶红,曾晓雄
Document Code:

11fpc2vsxd1xsdlqbcgjxol197qg9hwz
Volume:

243
Page Number:

186-191
Translation or Not:

no
Date of Publication:

2018-01-01

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