Effect of wheat flour protein compositions on the quality of deep-fried gluten balls
Year: 2005
Type: article
Source: Food Chemistry
Authors: Shu-Hua Chiang, Chee-Shan Chen, Chi-Yue Chang
Institutions: Dayeh University, Chaoyang University of Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Funder: National Science Council
OpenAlex ID: W2014662829