丁士勇
tsgtutor
tsname丁士勇
tsnamepinyindingshiyong
tsprorankname副教授
tseducation硕士研究生毕业
tsgraduateduniversity华中农业大学
tsteachercollege食品科学技术学院
tsunit食品科学技术学院
tsothercontact
tsnocontent
论文成果
The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles
tsreleasetime2021-04-13 tsclick
tsjournalnameLWT-FOOD SCIENCE AND TECHNOLOGY
tstranslation否
tspublishtime2013-06-01
