中文

张充

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications

Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi

Release time:2024-12-26Hits:

Impact Factor:

6.1
Affiliation of Author(s):

食品科技学院
Journal:

FOOD BIOSCIENCE
Co-author:

Xie Chong,Yuan Rongxin,Su Lei,Li Dandan,Zhang Chong,Yin Yongqi,Wang Pei,Yang Runqiang
Document Code:

2c9e868c92bec0370192c14312951e27
Volume:

59
Translation or Not:

no
Date of Publication:

2024-06-01

Pre One: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

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