食品科學
Overview
| Works: | 39 works in 39 publications in 39 languages | |
|---|---|---|
Titles
低乳脂含芋類冰淇淋之開發 = Development of low fat imitation ice cream made from taro
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(Language materials, printed)
品種及栽種因素對芋黏質理化性質之影響 = Effect of Variety and Cultivation on Physicochemical Properties of Taro Mucilage
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(Language materials, printed)
芋頭在生育期間理化性質之變化及芋黏質對澱粉的影響 = Physicochemical properties of taro during growth period and the effect of taro mucilage on physicochemical properties and it's mucilage related to the starch
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(Language materials, printed)
乾燥處理對小麥草粉水萃取物抗氧化性質之影響 = Effect of drying treatments on the antioxidative properties of the aqueous extract of wheat grass powder
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(Language materials, printed)
芋丁殺菁過程化學成分變化與質地之關係 = The relationship between chemical components and texture of taro chunks during blanching processes
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(Language materials, printed)
寡木醣及多醣膠質對低脂沙拉醬模式系統物性之影響 = Effects of xylo-oligosaccharide and polysaccharide gums on the physical properties of low-fat salad dressing model emulsion systems
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(Language materials, printed)
山藥、芋頭及甘藷黏質對澱粉理化性質之影響 = Effect of mucilage of yam, taro and sweetpotato on physicochemical properties of their starch
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(Language materials, printed)
調味醬料(醬油膏)黏度安定性及修飾技術之探討 = Studies on the viscosity stability and modification technique of soy sauce paste
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(Language materials, printed)
Subjects