DSpace CRIS
DSpace-CRIS consists of a data model describing objects of interest to Research and Development and a set of tools to manage the data. Standard DSpace is used to deal with publications and data sets, whereas DSpace-CRIS involves other CRIS entities: Researcher Pages, Projects, Organization Units and Second Level Dynamic Objects (single entities specialized by a profile, such as Journal, Prize, Event etc; because any profile can define its own set of properties and nested objects)
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Browsing by Author Chiang, Po-Yuan
Showing results 1 to 9 of 9
| Issue Date | Title | Author(s) | Text |
|---|---|---|---|
| - | Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH | Wu, Hai-Yao; Yang, Kai-Min; Chiang, Po-Yuan; 江伯源 | |
| - | Study on the Physicochemical Properties and Ready-to-eat Characterics of Wheat Flour with Different Treatment of Drum Drying (Pregelatinized) | 楊孟婷; Yang, Meng-Ting; 江伯源; Chiang, Po-Yuan | |
| - | Study+on+the+Water+Absorption+Properties+and+Kinetics+of+Black+Rice | Chen, Hsiu-Yu; 陳琇瑜; Tsai, Yu-Ze; Chiang, Po-Yuan; 蔡侑志; 江伯源 | |
| - | The+Formability+and+Quality+of+Ca-alginate+Hydrogel+Beads+Formed+by+Different+Calcium+Salts | Huang, Yu-Ling; 黃玉鈴; Tsai, Feng-Fu; Chang, Hsiu-Ming; Wang, Wen-Liang; Chiang, Po-Yuan; 蔡豐富; 張修銘; 王文良; 江伯源 | |
| - | 二刺菱角粉及澱粉之理化性質與糊化特性研究 | Lin, Jing-Hui; 林靜慧; Wu, Bing-Shiou; Chiang, Po-Yuan; 巫秉修; 江伯源 | |
| - | 國產紫米穀粉與澱粉理化性質之探討 | Chen, Hsiu-Yu; 陳琇瑜; Tsai, Yu-Ze; Chiang, Po-Yuan; 蔡侑志; 江伯源 | |
| - | “果膠－鈣”晶球成型因子及品質評估 | Cheng, Ren-Chen; 鄭任呈; Tsai, Feng-Fu; Chang, Hsiu-Ming; Wang, Wen-Liang; Chiang, Po-Yuan; 蔡豐富; 張修銘; 王文良; 江伯源 | |
| - | 鹼鹽添加對黃鹼麵麵條理化性質及品質之影響 | Su, Po-Chun; 蘇柏駿; Zeng, Yi-Cheng; Chiang, Po-Yuan; 曾奕誠; 江伯源 | |
| - | 鹼鹽添加對黃鹼麵麵條色澤及烹煮品質之影響 | Su, Po-Chun; 蘇柏駿; Zeng, Yi-Cheng; Chiang, Po-Yuan; 曾奕誠; 江伯源 |