友善列印 - Kun Lun Wu, Wen Chieh Sung, Chuan Hua Yang (2009). Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation. Journal of Marine Science and Technology 17(1), 13-22.(SCI)

Kun Lun Wu, Wen Chieh Sung, Chuan Hua Yang (2009). Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation. Journal of Marine Science and Technology 17(1), 13-22.(SCI)

作者: 宋文杰

發表年度: 2009

著作類別: 期刊論文

著作名稱: Kun Lun Wu, Wen Chieh Sung, Chuan Hua Yang (2009). Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation. Journal of Marine Science and Technology 17(1), 13-22.(SCI)