Zhu Zaiqin

B.S. Cooking and nutrition education      School of Tourism and Cuisine, Yangzhou University

M.S. Food Science          School of Food Science & Engineering, Yangzhou University

Publications

1.小麦粉品质性状与扬州包子品质关系的研究[J]. 食品与发酵工业, 2006（11）：103－106

Study on the Relationship Between Characteristics of Wheat Flour and Quality of Yangzhou Baozi[J]. Food and Fermentation Industries, 2006（11）：103－106

2.食盐对面团流变学特性及馒头品质的影响[J]. 食品研究与开发, 2007（9）：40－43

Effects of Salt on the Rheologic Peculiarities and Properties of Steamed Bun[J]. Food Research and Development, 2007（9）：40－43

Education Background & Work Experience:

1986.09－1989.07                Yangzhou University

1997.09－2000.07 B.S.            School of Tourism and Cuisine, Yangzhou University

2005.03－2008.06 M.S.        School of Food Science & Engineering, Yangzhou University

1997.06－2009.06 Lecturer         School of Tourism and Cuisine, Yangzhou University

2009.07－Associate Professor       School of Tourism and Cuisine, Yangzhou University

Telephone：13852715303

QQ： 276882552

E-mail：ydzzp6671@126.com