Fang Jia

Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition.

Xinzhong Hu, Zhen Ma, Fang Jia, 2020, International journal of biological macromolecules.

Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.

Xinzhong Hu, Xiaolong Wang, Zhen Ma, 2019, Food chemistry.

Passive parenting and its Association with Early Child Development

S. Rozelle, Linxiu Zhang, Yaojiang Shi, 2019 .

Behaviors and Developmental Delays in Children Aged 6-18 Months : Evidence from Rural China

S. Rozelle, Linxiu Zhang, Yaojiang Shi, 2016 .