Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)

Journal

Journal of Food Engineering

Journal Volume

40

Journal Issue

4

Pages

279-285

Date Issued

1999

Author(s)

Chung, H.-Y.

DOI

10.1016/S0260-8774(99)00064-3

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-0033137514&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/347861

Type

journal article