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Mingchih Fang

As seen in: Wiley Online Library, MDPI
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Articles

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

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By Mingchih Fang, Ching-Wen Huang, Shang-Ta Wang, Hong-Jhang Chen
| Wiley Online Library Verified
Conflict of interest All authors declare no conflict of interest. Supporting Information Filename Description ijfs17261-sup-0001-Tables.docxWord 2007 document , 43.1 KB Table S1. Formulations of chiffon cakes in this study. Table S2. Volatile compounds in wheat flour-based chiffon cake. Table S3. Volatile compounds in rice flour-based gluten-free chiffon cake. Table S4. Volatile compounds in 10% yam-supplemented gluten-free chiffon cake. Table S5.
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Effects of Halogen Lamp and Traditional Sun Drying on the Volatile Compounds, Color Parameters, and Gel Texture of Gongliao Gelidium Seaweed

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By Wen-Chieh Sung, Hong-Ting Victor Lin, Wei-Chih Liao, Mingchih Fang
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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