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2“... the appearance, texture, flavor, taste and acceptability of products. The steamed buns made from SDR replaced 30...”
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3“... and then completely disappeared during aging fermentation. As for sensory evaluation, the color, flavor, taste...”
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4by 王清弘“..., the flavor, taste and accept is best more than the others. In heating 10 mins by microwaves, the result...”
Published 2003
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5“... flour had higher scores of flavor, taste, as well as overall, and lower value of color than...”
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6“.... As a result, the flavor (taste, style…etc.), and pedagogy were not only based on “tradition”, but also...”
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7“... that the incorporation of PCL powder reduced the acceptance of overall, appearance, flavor, taste and aftertaste aroma...”
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8“... should have the following conditions: small fruit, seeds small, thin, juicy, flavor, taste and other...”
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9“... linoleic acid (linoleic acid; 18:2), etc., so its high melting point, and the lard has a good flavor, taste...”
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10“... by comparing the color, flavor, taste, chewing and overall preference data analysis to 0.3% of Decaisne...”
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11“..., color, flavor, taste and aftertaste analysis will be tested with a 9-point method, and an appropriate...”
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12“... consumers are satisfied with the flavor, taste and price of Taiwan pineapple. The study provides...”
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13“... and free amino acid during anka fermentation would substantially improve the digestion efficiency, flavor...”
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14by 陳昭安“... sensory result was also the most encouraging. The flavor, taste and color of sake brewed with enzymes...”
Published 2005
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15“... adding 18% Lycium barbarum Linnaeus. The color, aroma, flavor, taste, and whole image are most close...”
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16by 蕭秋妹“... the bread added with the gluten powder 5:2 and 5:3 to B50 had the lowest scores on color, flavor, taste...”
Published 2004
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17“...). It displays the contents of tea: the flavor, taste cool, sweet taste, sweetness and high acidity content...”
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18“...碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 101 === Water caltrop has special flavor, taste and health...”
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19“... were belong to low-GI food. To evaluate the appearance, texture, flavor, taste and acceptability...”
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20“... evaluation using 9-point scale. It showed that there were no significant differences in color, flavor, taste...”
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