Wangang Zhang

Professor Supervisor of Doctorate Candidates

Impact of unripe banana flour on water states, rheological behaviour and structural properties of myofibrillar protein composite gel

Release time:2024-01-01Hits:

Impact Factor:

5.383
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Semedo Pereira Jailson Aldacides,Sathuvan Malairaj,Sarfaraz Ahmed Brohi,Evans Frimpong Boateng,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

1qw8ov16p4btdd30crt1zllgmnfj88jc
Volume:

125
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01