Showing 21 - 39 results of 39 for search 'Chi Yue Chang', query time: 0.63s Refine Results
  1. 21
    Studies on the Relationships Between the Physico-Chemical Properties of Wheat Flours and the Qualities of Fried Gluten Balls
    by Ching-Chung Chen, 陳俊江
    Published 1994
    Other Authors: “...Chi-Yue Chang...”
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  2. 22
    Studies on the Relationships between the Protein Composition of Wheat Flours and the Qualities of Oil-Fried Gluten Balls
    by Bau-Rung Shiung, 熊保榮
    Published 1995
    Other Authors: “...Chi-Yue Chang...”
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  3. 23
    A New Process for Manufacture Candied Meis and Plums
    by Si Yi Chang, 張世宜
    Published 1995
    Other Authors: “...Chi Yue Chang...”
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  4. 24
    Evaluation of Hygiene of Regular Bun in Fast-Food Supply Chain
    by Patrick.B.K. Kuo, 郭炳崑
    Published 2004
    Other Authors: “...Chi-Yue Chang...”
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  5. 25
    A Study on Enzymatic Hydrolysis and Antioxidant Properties of Porcine Plasma Protein
    by Zi-Yi Lin, 林姿儀
    Published 2004
    Other Authors: “...Chi-Yue Chang...”
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  6. 26
    Pulsed-field gel electrophoresis analysis, toxin types and plasmid profile for Methicillin resistant Staphylococcus aureus strains isolated in Taiwan from food-poisoning cases and clinical samples between 1998-2003
    by Chieh-hsien Lai, 賴潔賢
    Published 2005
    Other Authors: “...Chi-Yue Chang...”
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  7. 27
    Relationship between Protein Composition and Rheological Dough Properties of Wheat Flours
    by Pi-Fen Lin, 林苾芬
    Published 1999
    Other Authors: “...Chi-Yue Chang...”
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  8. 28
    Studies on the low-sodium salting storage of plum fruits with waste red plum brine and the physico-chemical properties of the red pigments in the brine
    by Huey-Hua Lin, 林慧華
    Published 1999
    Other Authors: “...Chi-Yue Chang...”
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  9. 29
    Quality and Antioxidant Property of Black Tea Prepared Involoing Cellulase, Polyphenol Oxidase, and Peroxidase Treaments
    by KANG-HSIEN CHUEH, 崔光賢
    Published 2007
    Other Authors: “...Chi-Yue Chang...”
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  10. 30
    A study on the removal of protein deposits on contact lens using enzymes
    by Feng-Ming Yeh, 葉豐銘
    Published 2005
    Other Authors: “...Chi-Yue Chang...”
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  11. 31
    The effect of preparation and sterilization conditions on the physical properties of konjac chunk
    by ShinnJang Chang, 張信彰
    Published 2001
    Other Authors: “...ChiYue Chang...”
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  12. 32
    Antioxidative Properties of the Extracts from Different Parts of Radish in Taiwan
    by Shu-Hsiu Chiang, 姜淑繡
    Published 2001
    Other Authors: “...Chi-Yue Chang...”
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  13. 33
    Effect of Protein Compositions of Wheat Flours on the Rheological Propertie of Dough and the Quality of Deep-Fried Gluten Balls
    by Shu-Hua Chiang, 江淑華
    Published 2001
    Other Authors: “...Chi-Yue Chang...”
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  14. 34
    Relationships between the Chemical Compositions of Wheat Flours and the Quality of Dumpling Crusts
    by Chuang-Hs Cheuh, 闕壯勳
    Published 2001
    Other Authors: “...Chi-Yue Chang...”
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  15. 35
    Antioxidative Properties of the Extracts from Different Parts of Broccoli in Taiwan
    by Hui Lien Lee, 李惠蓮
    Published 2001
    Other Authors: “...Chi Yue Chang...”
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  16. 36
    High-Temperature Stability of Edible Fats and Oils and the Effects of Food Components on Oxidation Stability of Fats and Oils
    by Jy-Jier Jehng, 鄭知傑
    Published 1993
    Other Authors: “...Yue-Horng Yen；Chi-Yue Chang...”
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  17. 37
    Effects of the Thermal Treatments on the Quality and Antioxidant Properties of Paochung Tea
    by hsiu-yu wang, 王秀育
    Published 2006
    Other Authors: “...Chi-Yue Chang、tung-hsi yu...”
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  18. 38
    Effects of Traditional Chinese Medicine Extractson Productivity, Chemical Properties and Immunomdulatory Activity of Extracellular Polysaccharopeptide from Coriolus versicolor(Yunzhi)
    by lin fang-yi, 林芳儀
    Published 2009
    Other Authors: “...Tai-Hao Hsu ;Chi-Yue Chang...”
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  19. 39
    Studies on the Manufacturing Conditions of Fried Gluten Balls
    by Chen, Jyh-Jye, 陳志傑
    Published 1996
    Other Authors: “...Chi-Yue Chang, Chee-Shan Chen...”
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