Cooking effects on low-fat Kung-wans formulated with plant oils

SHUN-YAO HSUYu, S.H.S.H.Yu2018-09-102018-09-102003http://www.scopus.com/inward/record.url?eid=2-s2.0-0037332801&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/301882196492 bytesapplication/pdf[SDGs]SDG2Cooking effects on low-fat Kung-wans formulated with plant oilsjournal article10.1016/S0260-8774(02)00153-X