EFFECT OF DIFFERENT ALGAL LEES ON PHYSICOCHEMICAL QUALITIES OF BAKED POTATO CHIPS

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/9089

Title:	EFFECT OF DIFFERENT ALGAL LEES ON PHYSICOCHEMICAL QUALITIES OF BAKED POTATO CHIPS
Authors:	Chang-Jer Wu Lin, Y. C. Wen-Chieh Sung Chorng-Liang Pan
Issue Date:	Apr-2018
Journal Volume:	26
Journal Issue:	2
Source:	Journal of Marine Science and Technology-Taiwan
URI:	http://scholars.ntou.edu.tw/handle/123456789/9089
ISSN:	1023-2796
DOI:	10.6119/jmst.2018.04_(2).0013 ://WOS:000435888400013
Appears in Collections:	食品科學系

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