| Effects of the Addition of Glutamic Acid and Glucose to Wet Gluten on the Volatile Compounds in Deep-Fried Gluten Balls=添加麩胺酸及葡萄糖於濕麵筋對油炸麵筋球揮發性成分之影響 | CHI-YUE CHANG,SHIEN-TUNG LIN,SHU-HUA CHIANG,SHIU-YU WANG,TUNG-HSI YU,張基郁,林炫橦,江淑華,王秀育,游銅錫 | 科學與工程技術期刊 | 3卷3期 | 2005/6/1 |