友善列印 - KLB Chang, JS Wang, WC Sung* (2014) Calcium salts reduce acrylamide formation and improve qualities of cookies. Journal of Food and Nutrition Research 2(11): 857-866.

KLB Chang, JS Wang, WC Sung* (2014) Calcium salts reduce acrylamide formation and improve qualities of cookies. Journal of Food and Nutrition Research 2(11): 857-866.

作者: 張克亮

發表年度: 2014

著作類別: 期刊論文

著作名稱: KLB Chang, JS Wang, WC Sung* (2014) Calcium salts reduce acrylamide formation and improve qualities of cookies. Journal of Food and Nutrition Research 2(11): 857-866.