| school year | 113 |
| Journal level | SCI, |
| Title (title) | An investigation into the impact of different processing technologies on the physicochemical, digestive, and functional properties of Adzuki bean flour. |
| Journal Name | JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION |
| Published year | 2025 |
| Publication month | 7 |
| Publication style | E-Journal |
| Number of volumes | |
| Number of periods | |
| Author Chinese name | 石名貴 |
| Author English name | |
| Author type | Fourth (above) author |
