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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
Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs
Details
Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs
Journal
Journal of Food Engineering
Journal Volume
44
Journal Issue
4
Pages
199-204
Date Issued
2000
Author(s)
SHUN-YAO HSU
Chung, H.-Y.
DOI
10.1016/S0260-8774(00)00026-1
URI
http://www.scopus.com/inward/record.url?eid=2-s2.0-0033894843&partnerID=MN8TOARS
http://scholars.lib.ntu.edu.tw/handle/123456789/289003
Type
journal article