http://scholars.ntou.edu.tw/handle/123456789/13872| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 徐永鑫 | en_US |
| dc.contributor.author | 廖漢雄 | en_US |
| dc.contributor.author | 宋文杰 | en_US |
| dc.contributor.author | 黃湞鈺 | en_US |
| dc.date.accessioned | 2020-11-30T06:25:47Z | - |
| dc.date.available | 2020-11-30T06:25:47Z | - |
| dc.date.issued | 2008 | - |
| dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/13872 | - |
| dc.title | 麥芽糖基海藻糖漿對烘焙產品物化性質之影響 | en_US |
| dc.type | journal article | en_US |
| dc.identifier.doi | http://192.83.186.15/cgi-bin/gs32/gsweb.cgi?o=dnclresource&s=id=%22A08084477%22.&searchmode=basic&tcihsspage=tcisearch_opt1_search | - |
| dc.identifier.url | http://192.83.186.15/cgi-bin/gs32/gsweb.cgi?o=dnclresource&s=id=%22A08084477%22.&searchmode=basic&tcihsspage=tcisearch_opt1_search | |
| item.cerifentitytype | Publications | - |
| item.openairetype | journal article | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| crisitem.author.dept | College of Life Sciences | - |
| crisitem.author.dept | Department of Food Science | - |
| crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
| crisitem.author.orcid | 0000-0001-8318-8114 | - |
| crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
| crisitem.author.parentorg | College of Life Sciences | - |
| Appears in Collections: | 食品科學系 | |
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