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DateTitleAuthor(s)File
12017Development of soft sever ice cream from Lycium barbarum蔡碩文; Shuo-Wen Tasi; Hsiu-Po She; 佘秀珀; 食品暨應用生物科技學系所
22017Development of soft-serve ice cream mix with edamame蔡碩文; Shuo-Wen Tsai; Yu-Ling Chang; 張毓翎; 食品暨應用生物科技學系所
32018Development of candy material for fused filament modeling蔡碩文; Shuo-Wen Tsai; Chi-Min Tsai; 蔡祈民; 食品暨應用生物科技學系所
42017Development of soft serve ice cream from banana蔡碩文; Shou-Wen Tsai; Ying-Chin Huang; 黃盈智; 食品暨應用生物科技學系所
52018Development of innovative food by integrating freeze drying and deposition technology蔡碩文; Shou-Wen Tsai; Ying-Zhi Lin; 林穎芝; 食品暨應用生物科技學系所
62018台灣中部地區市售食品中防腐劑調查 (2015-2017)蔡碩文; 黃莉芬; Li-Feng Huang; 食品暨應用生物科技學系所
72018以台灣產肯氏蒲桃釀造發酵飲品蔡碩文; Shuo-Wen Tsai; 陳勤興; Chin-Hsing Chen; 食品暨應用生物科技學系所
82017Development of Soft Serve Ice Cream from Carrot蔡碩文; Shuo-Wen Tsai; Hsueh-Fen Wang; 王雪芬; 食品暨應用生物科技學系所
92017Development of materials with functional components for 3D printed foods蔡碩文; Shuo-Wen Tsai; Yi-Chen Li; 李宜貞; 食品暨應用生物科技學系所
102017Development of soft ice cream from domestic black soybean蔡碩文; Fu-Chiuan Chen; Fu-Chiuan Chen; 陳福全; 食品暨應用生物科技學系所