Jean Yu Hwang, Wen Chieh Sung*(2012) Effect of mulberry lees addition on the quality of bread and anthocyanin content. Journal of Marine Science and Technology
作者:
宋文杰
發表年度:
2012
著作類別:
期刊論文
著作名稱:
Jean Yu Hwang, Wen Chieh Sung (2012). Effect of mulberry lees addition on the dough of bread and anthocyanin content. Journal of Marine Science and Technology 20: 565-569. (SCIE IF=0.483)