中文

Wangang Zhang

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 Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Release time:2024-01-01Hits:

Impact Factor:

4.957
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Semedo Pereira Jailson Aldacides,胡红燕,邢路娟,张万刚,周光宏
Correspondence Author:

Wangang Zhang
Document Code:

1193v1986dnoaxxy6sz0m4boqk6d02km
Volume:

9
Issue:

1
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

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