https://scholars.lib.ntu.edu.tw/handle/123456789/289004| Title: | Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes | Authors: | Hsu, S.-Y. Chung, H.-Y. SHUN-YAO HSU |
Issue Date: | 2000 | Journal Volume: | 43 | Journal Issue: | 1 | Start page/Pages: | 17-23 | Source: | Journal of Food Engineering | URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-0033639645&partnerID=MN8TOARS http://scholars.lib.ntu.edu.tw/handle/123456789/289004 |
DOI: | 10.1016/S0260-8774(99)00128-4 |
| Appears in Collections: | 食品科技研究所 |
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