Development and physical characteristic of gluten-free cookies made by Mocaf flour and rice flour
Development and physical characteristic of gluten-free cookies made by Mocaf flour and rice flour
Year | 2021 |
Author | 林貞信* |
Author count | 1 |
Created date | 2022-03-24 |
Author order | 4 |
Corresponding author | true |
Publication year | 2021 |
Symposium name | The 2nd International Conference on Biotechnology and Food Sciences |
Publication city | 網路線上 |
Publication country | 印度尼西亞共和國 |
Start date | 2021-09-30 |
End date | 2021-09-30 |
Review system | 是 |
Language | Foreign Language |