https://scholars.lib.ntu.edu.tw/handle/123456789/289003| Title: | Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs | Authors: | Hsu, S.Y. Chung, H.-Y. SHUN-YAO HSU |
Issue Date: | 2000 | Journal Volume: | 44 | Journal Issue: | 4 | Start page/Pages: | 199-204 | Source: | Journal of Food Engineering | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0033894843&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/289003 |
DOI: | 10.1016/S0260-8774(00)00026-1 |
| Appears in Collections: | 食品科技研究所 |
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