Effect of djulis hull with different thermal treatment on the antioxidant capacity of korea style bread
| Year | 2020 |
| Author | 蔡碧仁* |
| Author count | 1 |
| Created date | 2021-03-09 |
| Author order | 3 |
| Corresponding author | true |
| Publication year | 2020 |
| Symposium name | 台灣食品科技學會年會 |
| 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 |