Functional properties of tempehs made from different soybeans in different processes

碩士 === 國立屏東科技大學 === 食品科學系所 === 104

Bibliographic Details
Main Authors:	Lin, Jia-ying, 林佳穎
Other Authors:	Wu, Ming-Chang
Format:	Others
Language:	zh-TW
Published:	2016
Online Access:	http://ndltd.ncl.edu.tw/handle/61802286244190299223

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record_format	oai_dc
spelling	ndltd-TW-104NPUS52530092017-09-03T04:26:00Z http://ndltd.ncl.edu.tw/handle/61802286244190299223 Functional properties of tempehs made from different soybeans in different processes 以不同大豆不同製程製成天貝之機能性 Lin, Jia-ying 林佳穎碩士國立屏東科技大學食品科學系所 104 Wu, Ming-Chang 吳明昌 2016 學位論文 ; thesis 75 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 國立屏東科技大學 === 食品科學系所 === 104
author2	Wu, Ming-Chang
author_facet	Wu, Ming-Chang Lin, Jia-ying 林佳穎
author	Lin, Jia-ying 林佳穎
spellingShingle	Lin, Jia-ying 林佳穎 Functional properties of tempehs made from different soybeans in different processes
author_sort	Lin, Jia-ying
title	Functional properties of tempehs made from different soybeans in different processes
title_short	Functional properties of tempehs made from different soybeans in different processes
title_full	Functional properties of tempehs made from different soybeans in different processes
title_fullStr	Functional properties of tempehs made from different soybeans in different processes
title_full_unstemmed	Functional properties of tempehs made from different soybeans in different processes
title_sort	functional properties of tempehs made from different soybeans in different processes
publishDate	2016
url	http://ndltd.ncl.edu.tw/handle/61802286244190299223
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Functional properties of tempehs made from different soybeans in different processes

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