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Han, Chien-Kuo
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Han, Chien-Kuo
Showing
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Han, Chien-Kuo
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1
Developed High Resist Starch Content Oat Hamburger with Commercial Instant Whole Oats
by
Po-Lin Cheng
,
陳柏霖
Published 2019
Other Authors:
“
...
Han
,
Chien
-
Kuo
...
”
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2
Preparation and Characterizations of Edible Composite Film Using Dendrocalamus latiflorus Shell and Passiflora edulis Shell
by
CIOU, SHIH-TANG
,
邱仕堂
Published 2019
Other Authors:
“
...
Han
,
Chien
-
Kuo
...
”
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3
Studies on the Anti-oxidant Ability of Black Onion from Different Fermented Conditions.
by
CHOU, CHEN-HUI
,
周楨蕙
Published 2018
Other Authors:
“
...
HAN
,
CHIEN
-
KUO
...
”
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4
Development of Rice Burger Containing high contents of Slowly Digestible Starch and Resistant Starch with TN71 Brown Rice
by
WU, CHANG-YI
,
吳昶毅
Published 2018
Other Authors:
“
...
HAN
,
CHIEN
-
KUO
...
”
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5
Development of Edible Films Using Fish Scale from Milkfish
by
Tsai, Wan-Chun
,
蔡宛蒓
Published 2013
Other Authors:
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...
Han
,
Chien
-
Kuo
...
”
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6
Development of Protein Hydrolysate Using Milkfish Scale and Explore Its Physicochemical Properties
by
Chen, Ching-Hsin
,
陳璟昕
Published 2015
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...
Han
,
Chien
-
Kuo
...
”
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7
Physicochemical Properties of Chinese Traditional Ice Cream Using Different Rice
by
Chu, Chien-Fu
,
朱鍵富
Published 2015
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...
Han
,
Chien
-
Kuo
...
”
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8
Studies on the Antioxidation Activity, Antibacterial, and Anti-inflammation of Black Garlic from Different Fermented Conditions
by
Lin, Shiau-Ching
,
林筱青
Published 2017
Other Authors:
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...
Han
,
Chien
-
Kuo
...
”
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