Effects of Three Functional Proteins on Rheological Properties of Starch-gluten Dough and Quality of Steamed Bread
羅之綱
Associate Professor
研究室：熱帶農業大樓ARB09 (電話：08-7703202#8293）
jacklo@mail.npust.edu.tw
| Year | 2020 |
| Author | , , , , 羅之綱, , * |
| Author count | 7 |
| Created date | 2021-03-15 |
| Author order | 第四(以上)作者 |
| Corresponding author | 否 |
| Publication year | 2020 |
| Publication month | 3 |
| Journal name | Journal of Chinese Institute of Food Science and Technology |
| Journal sponsor | 中國食品科學技術學會 |
| Publication area | 大陸地區 |
| Volume | 20 |
| Issue | 3 |
| Start page | 103 |
| End page | 111 |
| Publication type | |
| Review system | 是 |
| Language | Traditional Chinese |
| Attached project | 無 |