Modification of Pea Protein by pH-shifting Method and Its Impact on Functional Properties of Starch by XU Zi-hui, XU Zi-han, LI Hao, JI Na, QIN Yang, XIONG Liu, SUN Qing-jie

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Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles by WANG Jin-peng, LU Qi-shuai, LI Hong-yan, SUN Chun-rui, HOU Han-xue, LI Man, MA Meng, SUN Qing-jie

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