友善列印 - Jean Yu Hwang, Wen Chieh Sung*(2012) Effect of mulberry lees addition on the quality of bread and anthocyanin content. Journal of Marine Science and Technology

Jean Yu Hwang, Wen Chieh Sung*(2012) Effect of mulberry lees addition on the quality of bread and anthocyanin content. Journal of Marine Science and Technology

作者: 宋文杰

發表年度: 2012

著作類別: 期刊論文

著作名稱: Jean Yu Hwang, Wen Chieh Sung (2012). Effect of mulberry lees addition on the dough of bread and anthocyanin content. Journal of Marine Science and Technology 20: 565-569. (SCIE IF=0.483)