Sha-sha Li

Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour

Wang Liping, Bin Tan, Wu Nana, 2017 .

Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

Wang Liping, Tan Bin, Wu Nana, 2018 .

Surface‐enhanced Raman spectroscopy coupled with advanced chemometric models for quantification of sulfide anion in environmental water samples

Yan Wang, Yuanyuan Wang, Yongbing Xue, 2021, Journal of Raman Spectroscopy.