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.