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About this Agricultural and Biological Sciences article
Physicochemical, Antioxidant and Sensory Characteristics of Chiffon Cake Prepared with Black Rice as Replacement for Wheat Flour by Mau, Jeng-Leun; Lee, Ching-Ching; Chen, Yi-Ping; Lin, Sheng-Dun is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Mau, Jeng-Leun; Lee, Ching-Ching; Chen, Yi-Ping; Lin, Sheng-Dun
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2016
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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