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 |