검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) Hsu SY, Chung HY Journal of Food Engineering, 40(4), 279, 1999 |
| 2 |
Application of egg white and plasma powders as muscle food binding agents Lu GH, Chen TC Journal of Food Engineering, 42(3), 147, 1999 |