Concepedia

LI Shi-yan

LS

Statistics

Publications

1

Citations

66

H-Index

1

Active since

2021

Affiliations

Jiangsu University(Current)

LI Shi-yan is an author at Jiangsu University specializing in gluten network formation, food texture chemistry, and agriculture.

Publications per year

2021–2021

1

Publications

1

Effects of dough resting time on the development of gluten network in different sheeting directions and the textural properties of noodle dough

Shuyi Liu, Quan Liu, Li Xue et al. · LWT · 2021 · 66 citations

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