友善列印 - Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers.

Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers.

作者: 王上達

發表年度: 2025

著作類別: 期刊論文

著作名稱: Sung, W. C., Tan, C. X., Lai, P. H., Wang, S. T., Chiou, T. Y. and Lee, W. J. (2025). Enhancing the functional and emulsifying properties of potato protein via enzymatic hydrolysis with papain and bromelain for gluten-free cake emulsifiers. Foods, 14(6), 978. (SCI) IF: 5.1, 42/181 = 22.9%, FOOD SCIENCE & TECHNOLOGY.