4 results for Wen-Chieh Sung.

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Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread
Journal of Food and Nutrition Research. 2018, 6(5), 335-340. DOI: 10.12691/jfnr-6-5-9
Pub. Date: May 19, 2018Views: 1957Downloads: 1526
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Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs
Journal of Food and Nutrition Research. 2018, 6(2), 110-115. DOI: 10.12691/jfnr-6-2-7
Pub. Date: February 27, 2018Views: 2245Downloads: 1647
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Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening
Journal of Food and Nutrition Research. 2017, 5(9), 697-707. DOI: 10.12691/jfnr-5-9-10
Pub. Date: September 19, 2017Views: 3797Downloads: 2853
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Calcium Salts Reduce Acrylamide Formation and Improve Qualities of Cookies
Journal of Food and Nutrition Research. 2014, 2(11), 857-866. DOI: 10.12691/jfnr-2-11-16
Pub. Date: November 07, 2014Views: 12252Downloads: 8577Citations: 2
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