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Food texture : measurement and perception
高分子流變學
Modified starches : properties and uses
實用儀器分析
化學分子世界導覽
混合米穀粉或米澱粉於麵粉中對中式麵條理化性質之影響
利用因素分析探討糯性米澱粉的結構及其理化性質之相關性
蒟蒻的生產與利用
儀器分析化學
顆粒特性對澱粉凝膠過程黏彈性質之影響
根莖類澱粉顆粒對α-amylase感受性之探討
添加物對米澱粉回凝速率的影響
貯存溫度及添加物對米穀粉回凝速率的影響
米澱粉回凝動力學之探討
Thickening and gelling agents for food
Food packaging and preservation
Rheology and texture in food quality
Physical chemistry of foods
Methods in carbohydrate chemistry
Food texture and viscosity : concept and measurement