Document is current
Any future updates will be listed below
-
Authors
Wang, Lei https://orcid.org/0000-0002-9551-4148
Chen, Yixuan
Chen, Jie
Li, Songnan
Xu, Fei
Guo, Mengran
-
Funding
Funding for this research was provided by:
the development and demonstration of functional ingredients for high protein slow sugar food oriented to nutrition and health (231111111800)
Open Project Program of Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology (GO202216)
Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support (21420187)
- License Information
-
More Information
Article History
Received: 9 October 2023
Accepted: 7 March 2024
First Online: 27 April 2024
Declarations
:
: All authors declare no competing financial interest.
