Zulaikha, Y., Yao, S.-H. & Chang, Y.-W.* (2021). Physicochemical and functional properties of snack bars enriched with tilapia (Oreochromis niloticus) by-product powders. Foods, 10, 1908 (SCIE, Impact factor 4.350
作者:
張祐維
發表年度:
2021
著作類別:
期刊論文
著作名稱:
Zulaikha, Y., Yao, S.-H. & Chang, Y.-W.* (2021). Physicochemical and functional properties of snack bars enriched with tilapia (Oreochromis niloticus) by-product powders. Foods, 10, 1908 (SCIE, Impact factor 5.561, Ranked 35/143 (Q1) in Food Science and Technology, based on Thomson Reuters 2021 Journal Citation Reports). MOST: 110-2320-B-019-007.