Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread
Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread
羅之綱
Associate Professor
研究室:熱帶農業大樓ARB09 (電話:08-7703202#8293)
jacklo@mail.npust.edu.tw
Year | 2020 |
Author | , , , , 羅之綱, , * |
Author count | 7 |
Created date | 2021-03-15 |
Author order | 第四(以上)作者 |
Corresponding author | 否 |
Publication year | 2020 |
Publication month | 3 |
Journal name | Journal of Chinese Institute of Food Science and Technology |
Journal sponsor | 中國食品科學技術學會 |
Publication area | 大陸地區 |
Volume | 20 |
Issue | 3 |
Start page | 103 |
End page | 111 |
Publication type | |
Review system | 是 |
Language | Traditional Chinese |
Attached project | 無 |