The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Please use this identifier to cite or link to this item: http://scholars.ntou.edu.tw/handle/123456789/9288

Title:	The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes
Authors:	Wu, S. C. Shyu, Y. S. Tseng, Y. W. Wen-Chieh Sung
Issue Date:	Mar-2020
Journal Volume:	8
Journal Issue:	3
Source:	Processes
URI:	http://scholars.ntou.edu.tw/handle/123456789/9288
DOI:	10.3390/pr8030318 ://WOS:000525842000063
Appears in Collections:	食品科學系

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