友善列印 - Ching-Yu Tsao, Yu-Chen Kao, Jung-Feng Hsieh and Shann-Tzong Jiang*. 2002. A New Approach that Improves the Gel Forming Ability of Soybean Proteins Using Sodium Bisulfite and Microbial Transglutaminase. Food Sci. & Agric. Chem. 4(2): 50-56. (SCI)

Ching-Yu Tsao, Yu-Chen Kao, Jung-Feng Hsieh and Shann-Tzong Jiang*. 2002. A New Approach that Improves the Gel Forming Ability of Soybean Proteins Using Sodium Bisulfite and Microbial Transglutaminase. Food Sci. & Agric. Chem. 4(2): 50-56. (SCI)

作者: 江善宗

發表年度: 2002

著作類別: 期刊論文

著作名稱: Ching-Yu Tsao, Yu-Chen Kao, Jung-Feng Hsieh and Shann-Tzong Jiang*. 2002. A New Approach that Improves the Gel Forming Ability of Soybean Proteins Using Sodium Bisulfite and Microbial Transglutaminase. Food Sci. & Agric. Chem. 4(2): 50-56. (SCI)