Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)

SHUN-YAO HSUChung, H.-Y.H.-Y.Chung2018-09-102018-09-101999http://www.scopus.com/inward/record.url?eid=2-s2.0-0033137514&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/347861Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball)journal article10.1016/S0260-8774(99)00064-3