Works matching IS 16052471 AND DT 2017 AND VI 55 AND IP 3/4
Results: 8
以果膠添加評估流動床造粒及沃斯特（Wurster）模式包覆對粉體品質及釋放特性之影響
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 202, doi. 10.6578/TJACFS.201706_55(3&4).0008
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以玉米澱粉及海藻酸鈉混合模式評估凝膠晶球成型性及其釋放特性.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 189, doi. 10.6578/TJACFS.201706_55(3&4).0007
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澱粉／食用膠／甘油複合膜製備及其成膜特性評估與品質分析.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 175, doi. 10.6578/TJACFS.201706_55(3&4).0006
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射頻熱風乾燥在鹹金棗蜜餞之研究.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 165, doi. 10.6578/TJACFS.201706_55(3&4).0005
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紳士塊菌液態發酵穀物之抗氧化性研究.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 153, doi. 10.6578/TJACFS.201706_55(3&4).0004
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芹菜之相剋效應對芹菜黃葉病菌之影響.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 146, doi. 10.6578/TJACFS.201706_55(3&4).0003
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Influence of Rice Flours and Substitution Levels on the Physicochemical Property and Glycemic Response of Breads.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 133, doi. 10.6578/TJACFS.201706_55(3&4).0002
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國產紫心甘藷生粉、熟粉及澱粉之理化性質與回凝特性比較.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, v. 55, n. 3/4, p. 121, doi. 10.6578/TJACFS.201706_55(3&4).0001
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- Article