友善列印 - Jean Yu Hwang, Wen Chieh Sung, Yu Shin Shyu (2008). Effects of alpha-amylase addition on dough and bread quality properties. Journal of Hospitality and Home Economics, 4(4), 373-383.

Jean Yu Hwang, Wen Chieh Sung, Yu Shin Shyu (2008). Effects of alpha-amylase addition on dough and bread quality properties. Journal of Hospitality and Home Economics, 4(4), 373-383.

作者: 宋文杰

發表年度: 2008

著作類別: 期刊論文

著作名稱: Jean Yu Hwang, Wen Chieh Sung, Yu Shin Shyu (2008). Effects of alpha-amylase addition on dough and bread quality properties. Journal of Hospitality and Home Economics, 4(4), 373-383.