https://scholars.lib.ntu.edu.tw/handle/123456789/98244
Title: | Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes. | Authors: | Hsu, S.Y. Chung, H-Y. |
Issue Date: | Dec-2000 | Journal Volume: | 43 | Journal Issue: | 1 | Start page/Pages: | 17-23 | Source: | Journal of Food Engineering | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/227591 |
Appears in Collections: | 食品科技研究所 |
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