臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)

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臺灣學術機構典藏系統 (Taiwan Academic Institutional Repository, TAIR)

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	2019臺灣學術機構典藏研討會
	機構典藏系統RC7版本已發佈

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Institution	Date	Title	Author
國立臺灣海洋大學	2019-06	Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies.	Wen Chieh Sung; Jui Yu Fang; Hsin I. Hsiao; Yung Shin Shyu
國立臺灣海洋大學	2019-05	Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples.	Wen Chieh Sung; Shao Ching Chiang; Guan Wen Chen; Yung Shin Shyu
國立臺灣海洋大學	2018-06	Effect of resistant starch on physicochemical properties of wheat dough and bread	Yung Shin Shyu; Jean Yu Hwang; Tzu Ching Huang; Wen Chieh Sung
國立臺灣海洋大學	2018-05	Effect of resistant starch on physicochemical properties of wehat dough and bread.	Wen-Chieh Sung; Tzu Ching Huang; Jean Yu Hwang; Yung Shin Shyu
國立臺灣海洋大學	2018-02	Study on sponge cake qualities made from hen, duck and ostrich eggs	Jean Yu Hwang; Yung Shin Shyu; Lieh Te Yeh; Wen Chieh Sung
國立臺灣海洋大學	2018-02	Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs.	Wen-Chieh Sung; Lieh-Te Yeh; Yung Shin Shyu; Jean-Yu Hwang
國立高雄餐旅大學	2013-06	台灣北蕉在熟成過程中之物化與生化特性	李允先;徐永鑫;黃湞鈺; Yun-Hsien Li;Yung-Shin Shyu;Jean-Yu Hwang
國立高雄餐旅大學	2010-09	湯種燙麵溫度、熟成時間與添加比例對土司物化性質之影響	徐永鑫;葉連德;黃湞鈺; Yung-Shin Shyu;Lien-Te Yeh;Jean-Yu Hwang
嘉南藥理大學	2010-06	Improving the emulsion stability of sponge cake by the addition of r-polyglutamic acid	Yung-Shin Shyu; Wen-Chieh Sung
嘉南藥理大學	2009-10	Effects of atmospheric and vacuum frying on the quality of donuts	Jean-Yu Hwang; Wen-Chieh Sung; Yung-Shin Shyu
中華醫事科技大學	2009-06	米穀粉取代量與糊化處理對發糕物性之影響	葉連德; 徐永鑫; 李晶瑩; 黃湞鈺; Lien-Te Yeh; Yung-Shin Shyu; Ching-Ying Li; Jean-Yu Hwang
嘉南藥理大學	2008-11	Effect of far-infrared oven on the qualities of bakery products	Yung Shin Shyu; Wen Chieh Sung; Ming Hsu Chang; Jean Yu Hwang
國立臺灣海洋大學	2008-10	Effect of far-infrared oven on the qualities of bakery products	Yung Shin Shyu ;Wen Chieh Sung ;Ming Hsu Chang ;Jean Yu Hwang
國立高雄餐旅大學	2008-08	麥芽糖基海藻糖漿對烘焙產品物化性質之影響	徐永鑫;廖漢雄;宋文杰;黃湞鈺; Yung-Shin Shyu;Han-Hsiung Liao;Wen-Chieh Sung;Jean-Yu Hwang
嘉南藥理大學	2008-06	Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast	Jean-Yu Hwang; Wen-Chieh Sung; Yung-Shin Shyu; 宋文杰
國立高雄餐旅大學	2007-12	添加澱粉液化酵素對麵糰及土司品質之影響	黃湞鈺;宋文杰;徐永鑫; Jean-Yu Hwang;Wen-Chieh Sung;Yung-Shin Shyu

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