The research and development of quality characteristics of red bun
| Year | 2020 |
| Author | 蔡宏儒* |
| Author count | 1 |
| Created date | 2021-03-19 |
| Author order | 1 |
| Corresponding author | true |
| Publication year | 2020 |
| Symposium name | 台灣食品科學技術學會第50次會員大會 |
| Start page | 159 |
| End page | 159 |
| Publication city | 屏東 |
| Publication country | 中華民國 |
| Start date | 2020-12-04 |
| End date | 2020-12-04 |
| Review system | 是 |
| Language | Traditional Chinese |