Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes.
Resource
Journal of Food Engineering,43(1),17-23.
Journal
Journal of Food Engineering
Journal Volume
43
Journal Issue
1
Pages
17-23
Date Issued
2000-12
Date
2000-12
Author(s)
Hsu, S.Y.
Chung, H-Y.
Type
journal article