食品科學
概要
| 作品: | 39 作品在 39 項出版品 39 種語言 | |
|---|---|---|
書目資訊
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
by:
(書目-語言資料,印刷品)
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
by:
(書目-語言資料,印刷品)
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
by:
(書目-語言資料,印刷品)
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
by:
(書目-語言資料,印刷品)
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
by:
(書目-語言資料,印刷品)
主題