友善列印 - Shih, M. C.,* Yang, K. T., Su, S, Y. and Tsai, M. L.*(2013) Optimization process of roasted broken black soybean natto using response surface methodology. Journal of Food Processing and Preservation

Shih, M. C.,* Yang, K. T., Su, S, Y. and Tsai, M. L.*(2013) Optimization process of roasted broken black soybean natto using response surface methodology. Journal of Food Processing and Preservation

作者: 蔡敏郎

發表年度: 2013

著作類別: 期刊論文

著作名稱: Shih, M. C.,* Yang, K. T., Su, S, Y., Tsai, M. L.* 2013. Optimization process of roasted broken black soybean natto using response surface methodology. Journal of Food Processing and Preservation, 37, 474-482. (SCI). (October 2013). 2.609 94/143 = 65.73%, FOOD SCIENCE & TECHNOLOGY