友善列印 - Shao-Chi Wu, Yung-Shin Shyu, Yi-Wen Tseng, Wen-Chieh Sung(2020) The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes. Processes

Shao-Chi Wu, Yung-Shin Shyu, Yi-Wen Tseng, Wen-Chieh Sung(2020) The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes. Processes

作者: 宋文杰

發表年度: 2020

著作類別: 期刊論文

著作名稱: Shao Chi Wu, Yung Shin Shyu, Yi Wen Tseng,Wen Chieh Sung*(2020, Mar).The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes.Processes,8, 1-13.