Development and quality evaluation on novel functional film and tablet of purple sweet potato
碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106
Main Authors: | Yu-Chun Chen, 陳玉群 |
---|---|
Other Authors: | Po-Yuan Chiang |
Format: | Others |
Language: | zh-TW |
Published: |
2018
|
Online Access: | http://ndltd.ncl.edu.tw/handle/ga97p2 |
Similar Items
-
Development and controlled-release properties of matrix tablets using purple sweet potato anthocyanin
by: Chin-Chia Chen, et al.
Published: (2019) -
Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts
by: Chin-Chia Chen, et al.
Published: (2019-09-01) -
Effects of purple sweet potato on the quality of angel cake
by: Huey-Ling Chiang, et al.
Published: (2010) -
Study on the Quality and Manufacturing of Purple Sweet Potato Steamed Bread
by: CHEN,CHI-WEN, et al.
Published: (2016) -
Purple sweet potato/gellan complex film for smart packaging application
by: YU-CHIA, WEI, et al.
Published: (2016)