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

Associate Professor    研究室:熱帶農業大樓ARB09 (電話:08-7703202#8293)    jacklo@mail.npust.edu.tw
Year2020
Author, , , , 羅之綱, , *
Author count7
Created date2021-03-15
Author order第四(以上)作者
Corresponding author
Publication year2020
Publication month3
Journal nameJournal 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
Volume20
Issue3
Start page103
End page111
Publication type
Review system
LanguageTraditional Chinese
Attached project