The characteristics and antioxidant capacity of Chenopodium formosanum Koidz.red sour dough used in bread making
蔡錦燕
蔡錦燕
Categories: Symposium  /  
Year2020
AuthorTsai Chin-Yen
Author count1
Created date2021-03-12
Author order2
Corresponding authorYes
Publication year2020
Symposium name台灣食品科學技術學會
Seminar city屏東
Seminar country中華民國
Start date2020-12-04
End date2020-12-04
Review systemYes
LanguageTraditional Chinese