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  1. 1
    A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

    A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality by Xiaozhi Tang, Junfei Liu

    Published 2017-01-01
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  2. 2
    Enhancing the Hydrophobicity of Chitosan Films Through Hierarchical Plant Wax Particles and Dilute Chitosan Solution Coatings

    Enhancing the Hydrophobicity of Chitosan Films Through Hierarchical Plant Wax Particles and Dilute Chitosan Solution Coatings by Chengcheng Gao, Ni Zhang, Ying Chen, Fengwei Xie, Linghan Meng, Xiaozhi Tang

    Published 2025-02-01
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