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"饒家麟"
Showing items 46-55 of 60 (6 Page(s) Totally)
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| 中國醫藥大學 |
2004-06-21 |
以RSM法探討全麥麵粉的取代量對全麥麵糰的理化特性
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饒家麟; 張文智; 徐國強(Hsu Kuo-Chiang); 黃士禮; 張耀文 |
| 東方設計學院 |
2004-05-21 |
Denaturation of tilapia myosin fragments by high hydrostatic pressure
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柯文慶; 黃至盛; 饒家麟; Jao, Chia-Ling; 徐國強; (東方技術學院食品科技系) |
| 東方設計學院 |
2003-12-05 |
利用微生物生產之幾丁質酶製備免疫性N-乙醯幾丁寡糖
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張文智; Chang, Wen-Chih;饒家麟; Jao, Chia-Ling; 林宇平; Lin, Yeu-Pyng; 鄭景隆; (東方技術學院食品科技系) |
| 東方設計學院 |
2003-12-05 |
槲皮素應用於臍帶血之免疫效果
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饒家麟; Jao, Chia-Ling; 張文智; Chang, Wen-Chih; (東方技術學院食品科技系) |
| 東方設計學院 |
2003-12-05 |
以RSM探討白土司麵糰的理化特性
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饒家麟; Jao, Chia-Ling; 張文智; Chang, Wen-Teish; 陳竹君; 張耀文; 陳湘宜; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12-05 |
水溫、含鹽量及攪拌時間對麵糰發酵耐力的影響
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饒家麟; Jao, Chia-Ling; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12 |
Utilization of cooking juice of young tuna processed into canned tuna as condiments: Effect of enzymatic hydrolysis and membrane treatment
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饒家麟; Jao, Chia-Ling; 柯文慶; Ko,Wen-Ching; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-12 |
Effect of hydrostatic pressure on molecular conformation of tilapia (Orechromis niloticus) myosin
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柯文慶; Ko,Wen-Ching; 饒家麟; Jao, Chia-Ling; 徐國強; Hsu, K. C.; (東方技術學院食品科技系) |
| 東方設計學院 |
2002-06-28 |
Isolation of Antioxidative Peptides from Tuna Cooking Juice Hydrolysates with Orientase
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饒家麟; Jao, Chia-Ling; Ko, Wen-Ching; (東方工商專科學校食品工程科) |
| 東方設計學院 |
2002-05-14 |
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice
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饒家麟; Jao, Chia-Ling; Ko, Wen-Ching; (東方工商專科學校食品工程科) |
Showing items 46-55 of 60 (6 Page(s) Totally)
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