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DateTitleAuthor(s)File
12018感溫變色系統的製備方法與理化性質分析周志輝; 林鈺臻; Yu-Chen Lin; 食品暨應用生物科技學系所
22017Evaluation of Various Properties of Sesame Oil Blended with Different Proportions of Soybean Oil周志輝; Chi-Fai Chau; Chung-Li Wu; 吳崇立; 食品暨應用生物科技學系所
32017Variations in the efficacy of resistant maltodextrin formula on body fat reduction in rats fed different high-fat models周志輝; Hui-Fang Chu; 朱慧芳; 食品暨應用生物科技學系所
42017A review on the development of regulations for nutrition labeling of selected countries周志輝; Wan-Ting Chang; 張琬庭; 食品暨應用生物科技學系所
52017Sale model and market of dietary supplements in the multilevel marketing industry in Taiwan周志輝; Chau Chi-Fai; Shang-Ying Wei; 魏上穎; 食品暨應用生物科技學系所
62017Evaluation of blood lipid-lowering effects of soy protein formula product周志輝; Chi-Fai Chau; Zhi-Yi Yu; 余芝儀; 食品暨應用生物科技學系所
72017Evaluation and application of cold plasma technology on modifying the physicochemical properties of banana starch周志輝; Tsung-Yen Wu; 吳宗諺; 食品暨應用生物科技學系所
82017Evaluation of physiological properties of green banana starch周志輝; Wei Lin; 林瑋; 食品暨應用生物科技學系所
92017Development of a slow release vitamin B-enriched food supplement周志輝; Chiu-Pei Li; 李秋佩; 食品暨應用生物科技學系所
102018以檸檬酸修飾綠香蕉澱粉的製備方法與理化性質之探討周志輝; 余柏宣; Po-Hsuan Yu; 食品暨應用生物科技學系所
112018冷電漿處理對玉米澱粉理化性質之探討周志輝; 張佑如; Yu-Ju Chang; 食品暨應用生物科技學系所
122017Evaluation of blood lipid-lowering activity of berry puree and its enhancement by dietary fiber addition周志輝; Chi-Fai Chau; Nathania Dwiwahyundari; 韓美香; 食品暨應用生物科技學系所
132017An investigation of low temperature-small scale spray drying system周志輝; Po-Wen Yen; 顏珀玟; 食品暨應用生物科技學系所
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