Wang, S. T., Chen, H. J., Fang, M. C., Huang, C. W., Sung W. C. (2024). The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake.
作者:
王上達
發表年度:
2024
著作類別:
期刊論文
著作名稱:
Wang, S. T., Chen, H. J., Fang, M. C., Huang, C. W., Sung W. C. (2024). The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake. International Journal of Food Science & Technology, 59(8), 5450-5461. (SCI) IF: 3.1, 84/181 = 46.1%, FOOD SCIENCE & TECHNOLOGY.