Showing 1 - 2 results of 2 for search 'ADVANCED SENSORY EVALUATION AND PRODUCT DEVELOPMENT', query time: 1.01s Refine Results
  1. 1
    The Quality Evaluation and Activities of Oat Wines Produced by Oat Residues
    by 黃美旗
    Published 2011
    “... the residues to develop value-added products. Botryosphaeria rhodina could produce higher β-glucan which...”
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  2. 2
    Proteomic analysis of bovine serum albumin subjected to glycation and anti-glycative activity enhancement of miso fermented with resveratrol supplementation
    by Li-Jung Lai, 賴麗絨
    Published 2017
    “...-supplemented miso products. After subjection of the 8-week-fermented products to sensory evaluation, all...”
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