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DateTitleAuthor(s)File
12018紫甘藷機能複合錠研發及其包膜處理、品質評估江伯源; Po-Yuan Chiang; 陳玉群; Yu-Chun Chen; 食品暨應用生物科技學系所
22018大豆異黃酮自乳化凝膠載體研發及其溶解性、體外釋放特性評估江伯源; 林依穎; Yi-Ying Lin; 食品暨應用生物科技學系所
32018Preparation and sustained release property of gastro-floating tablets of roselle extract江伯源; Hai-Yao Wu; 吳海瑤; 食品暨應用生物科技學系所
42018Quality and Release Properties of Curcumin Coated Sugar Spheres by Multi-layer film via Rotor Side-spray Fluidized Bed江伯源; Po-Yuan Chiang; Hung-Chi Peng; 彭泓期; 食品暨應用生物科技學系所
52017Evaluation on Quality and Release Properties of Complex Multi-layer Turmeric Powder Prepared with Different Fluid-bed Chamber Models江伯源; Chun-Hsiang Hsu; 許俊祥; 食品暨應用生物科技學系所
62017Assessing Taiwan-style sausages preparation and quality properties in processing mode system江伯源; Shi-Wei Chen; 陳世偉; 食品暨應用生物科技學系所
72017Study on the functional component contents of soybean fiber (okara) as well as the preparation and releasing evaluation of complex okara tablets江伯源; Wei-Tzu Shih; 施韋慈; 食品暨應用生物科技學系所
82018Oxidative Stability of Algae Oil and Its Release Characteristics of Self-emulsified Gel Carrier with Oryzanol江伯源; Kai-Min Yang; 楊楷民; 食品暨應用生物科技學系所