友善列印 - Yung Shin Shyu, Wen Chieh Sung*(2010) Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. Journal of Marine Science and Technology

Yung Shin Shyu, Wen Chieh Sung*(2010) Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. Journal of Marine Science and Technology

作者: 宋文杰

發表年度: 2010

著作類別: 期刊論文

著作名稱: Yung Shin Shyu, Wen Chieh Sung (2010). Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. Journal of Marine Science and Technology 18(6), 895-900. (SCIE)