http://scholars.ntou.edu.tw/handle/123456789/9288| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.author | Wu, S. C. | en_US |
| dc.contributor.author | Shyu, Y. S. | en_US |
| dc.contributor.author | Tseng, Y. W. | en_US |
| dc.contributor.author | Wen-Chieh Sung | en_US |
| dc.date.accessioned | 2020-11-21T00:38:27Z | - |
| dc.date.available | 2020-11-21T00:38:27Z | - |
| dc.date.issued | 2020-03 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/9288 | - |
| dc.relation.ispartof | Processes | en_US |
| dc.title | The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | 10.3390/pr8030318 | - |
| dc.identifier.doi | <Go to ISI>://WOS:000525842000063 | - |
| dc.identifier.url | <Go to ISI>://WOS:000525842000063 | |
| dc.relation.journalvolume | 8 | en_US |
| dc.relation.journalissue | 3 | en_US |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0001-8318-8114 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| 顯示於： | 食品科學系 | |
在 IR 系統中的文件，除了特別指名其著作權條款之外，均受到著作權保護，並且保留所有的權利。
