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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Showing items 11-16 of 16 (1 Page(s) Totally)
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Institution	Date	Title	Author
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

Showing items 11-16 of 16 (1 Page(s) Totally)
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