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Wang Chiun-Chuang
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Wang Chiun-Chuang
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Wang Chiun-Chuang
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1
Changes of functional compositions content of grape berry during growth period and utilization of red wine residues
by
CAI, WEI-CHENG
,
蔡瑋晟
Published 2019
Other Authors:
“
...
WANG
,
CHIUN
-
CHUANG
...
”
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2
Effect of Chlorine and Ozone Solutions on the Microbial Count and Browning Enzymes Activity
by
HSU, FANG-JU
,
許芳如
Published 2017
Other Authors:
“
...
WANG
,
CHIUN
-
CHUANG
...
”
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Others
3
The physicochemical and sensory properties of taro paste and flour
by
Ju, Ruey-Tzz
,
朱瑞姿
Published 1996
Other Authors:
“
...
Wang
Chiun
-
Chuang
...
”
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4
Comparison of Microwave Assisted and Hot Air Dry on the Physicochemical Properties and Eating Quality of Rice Bran Noodles
by
Chiu, I-Yu
,
邱乙彧
Published 2015
Other Authors:
“
...
Wang
,
Chiun
-
Chuang
...
”
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5
Effect of coating materials on physicochemical properties and survivability of microencapsulated Lactobacillus spp. beads
by
Chen, Shih-Yin
,
陳詩茵
Published 2013
Other Authors:
“
...
Wang
,
Chiun
-
Chuang
...
”
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6
Physicochemical properties of taro during growth period and the effect of taro mucilage on physicochemical properties and it''s mucilage related to the starch
by
ShanPing Wu
,
吳善平
Published 2000
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...
Wang
Chiun
Chuang
...
”
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7
The effect of the addition of sodium alginate and polydextrose on the quality characteristic of ground pork during freezing
by
Tzeng Huey Miin
,
曾慧敏
Published 1994
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...
Wang
Chiun
Chuang
...
”
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8
Changes of Nutrient Contents and Physical Properties of Banana During Ripening
by
YEH, JUI-LIN
,
葉瑞霖
Published 2016
Other Authors:
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...
WANG
,
CHIUN
-
CHUANG
...
”
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