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教育部委託研究計畫 計畫執行:國立臺灣大學圖書館
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"shyu yung shin"的相關文件
顯示項目 11-21 / 21 (共1頁)
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| 國立高雄餐旅大學 |
2009-01 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
|
徐永鑫; Hwang, Jean-Yu;Shyu, Yung-Shin;Hsu, Cheng-Kuang |
| 亞洲大學 |
2009 |
Grape wine lees improves the rheological and adds antioxidant properties to ice cream
|
Hwang, Jean-Yu ; Shyu, Yung-Shin ; Hsu, Cheng-Kuang |
| 國立臺灣大學 |
2009 |
Effect of Roasting Condition on the Antioxidative Activity of the Methanolic Extract from Defatted Sesame Meal
|
Shyu, Yung-Shin; Hwang, Jean-Yu; Hwang, Lucy Sun |
| 國立高雄餐旅大學 |
2008-06 |
Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
|
徐永鑫; Hwang, Jean-Yu;Sung, Wen-Chieh;Shyu, Yung-Shin |
| 國立高雄餐旅大學 |
2008-06 |
Effect of Far-Infrared Oven on the Qualities of Bakery Products
|
徐永鑫; Shyu, Yung-Shin;Sung, Wen-Chieh;Chang, Ming-Hsu;Hwang, Jean-Yu |
| 國立高雄餐旅大學 |
2008-04 |
Improving the rheological and thermal properties of wheat dough by the addition of gamma-polyglutamic acid
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徐永鑫; Shyu, Yung-Shin;Hwang, Jean-Yu;Hsu, Cheng-Kuang |
| 國立高雄餐旅大學 |
2008-03 |
Antimutagenic and antiproliferative effects of roasted and defatted peanut dregs on human leukemic U937 and HL-60 cells
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徐永鑫; Hwang, Jean-Yu;Wang, Yuh Tai;Shyu, Yung-Shin;Wu, James Swi-Bea |
| 亞洲大學 |
2008 |
Improving the rheological and thermal properties of wheat dough by the addition of γ-polyglutamic acid
|
Shyu, Yung-Shin ; Hwang, Jean-Yu ; Hsu, Cheng-Kuang |
| 國立臺灣大學 |
2008 |
Antimutagenic and antiproliferative effects of roasted and defatted peanut dregs on human leukemic U937 and HL-60 cells
|
Hwang, Jean-Yu; Wang, Yuh-Tai; Shyu, Yung-Shin; Wu, James Swi-Bea |
| 國立臺灣海洋大學 |
2007 |
Effects of atmospheric and vacuum frying on the quality of donuts.
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Hwang,Jean-Yu; Sung,Wen-Chieh; Shyu,Yung-Shin |
| 國立臺灣大學 |
2002 |
Antioxidative Activity of Crude Extract of Lignan Glycosides from Unroasted Burma Black Sesame Meal
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Shyu, Yung-Shin; Hwang, Lucy Sun |
顯示項目 11-21 / 21 (共1頁)
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