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College of Bioresources and Agriculture / 生物資源暨農學院
Food Science and Technology / 食品科技研究所
Cooking effects on low-fat Kung-wans formulated with plant oils
Details
Cooking effects on low-fat Kung-wans formulated with plant oils
Resource
Journal of Food Engineering, 56(4), 299-305
Journal
Journal of Food Engineering
Journal Volume
56
Journal Issue
4
Pages
299-305
Date Issued
2003
Author(s)
SHUN-YAO HSU
Yu, S.H.
DOI
10.1016/S0260-8774(02)00153-X
URI
http://www.scopus.com/inward/record.url?eid=2-s2.0-0037332801&partnerID=MN8TOARS
http://scholars.lib.ntu.edu.tw/handle/123456789/301882
SDGs
[SDGs]SDG2
Type
journal article
File(s)
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Name
03.pdf
Size
24.16 KB
Format
Adobe PDF
Checksum
(MD5):7288b53bd27beba4c5f81fc16280e40b
