English  |  正體中文  |  简体中文  |  Items with full text/Total items : 17775/20116 (88%)
Visitors : 8958312      Online Users : 78
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/1898


    標題: 黃豆分離蛋白在各種擠壓成形和冷凍成形加工條件下熱傳導度之測定與預測
    Measurement and Modeling of Thermal Conductivity of Soybean Protein Isolated under Various Extrusion Texturization and Freezing Texturization Process Conditions
    作者: 林盈君
    貢獻者: 食品科技系
    關鍵字: 黃豆分離蛋白
    熱傳導度
    擠壓成型
    冷凍成型
    模式化
    Soy protein isolate
    Thermal conductivity
    Extrusion texturization
    Freezing texturization
    Modeling
    日期: 1999
    上傳時間: 2008-07-18 16:23:24 (UTC+8)
    出版者: 台南縣:嘉南藥理科技大學食品科技系
    關聯: 計畫編號:NSC88-2214-E041-001
    Appears in Collections:[ 食品科技系 ] 科技部計畫

    Files in This Item:

    File Description SizeFormat
    NSC88-2214-E041-001.pdf200KbAdobe PDF466View/Open


    All items in CNU IR are protected by copyright, with all rights reserved.


    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback