Ke Liang Bruce Chang, Jen Shiang Wang, Wen Chieh Sung* (2014). Calcium salts reduce acrylamide formation and improve qualities of cookies. Journal of Food and Nutrition Research,
作者:
宋文杰
發表年度:
2014
著作類別:
期刊論文
著作名稱:
Ke Liang Bruce Chang, Jen Shiang Wang, Wen Chieh Sung* (2014). Calcium salts reduce acrylamide formation and improve qualities of cookies. Journal of Food and Nutrition Research, 2(11), 857-866. (SCI, 29/123, Food Science & Technology).