食品科學
概観
著作: | 39 作品に 39 出版物中に 39 言語 |
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タイトル
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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(言語・文字資料 (印刷物))
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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(言語・文字資料 (印刷物))
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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(言語・文字資料 (印刷物))
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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(言語・文字資料 (印刷物))
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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(言語・文字資料 (印刷物))
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