查詢結果分析
相關文獻
- Rheology of Fiber-Enriched Steamed Bread: Stress Relaxation and Texture Profile Analysis
- 帶電纖維在老鼠肺部的沉積
- 轉麩醯胺酸酶對強化纖維饅頭品質之影響
- 小麥雜粉饅頭製備與品質之影響
- Effects of Thrombin on the Growth, Protein Synthesis, Attachment, Clustering and Alkaline Phosphatase Activity of Cultured Human Periodontal Ligament Fibroblasts
- 預防早產之困難與展望
- Continuous Fiber Reinforced Ceramic Composites
- Central Retinal Vein Occlusion Associated with Cryofibrinogenemia in a Young Adult--Study of Skin Dynamic Capillaroscopy
- 藉暫膠銅片保護carbon/epoxy改善電火花加工引發的切口熱傷害
- 彩色切片影像之自動影像分析系統:鴨肝切片
頁籤選單縮合
題名 | Rheology of Fiber-Enriched Steamed Bread: Stress Relaxation and Texture Profile Analysis=纖維強化饅頭之流變學:應力鬆弛與質地剖面分析 |
---|---|
作者 | 吳明穎; 張永和; 蕭思玉; 陳澄璋; | 書刊名 | Journal of Food and Drug Analysis |
卷期 | 20:1 2012.03[民101.03] |
頁次 | 頁133-142+170 |
分類號 | 412.37 |
關鍵詞 | 饅頭; 應變學; 應力鬆弛; Peleg-Normand模型; Maxwell模型; 纖維; Steamed bread; Rheology; Stress relaxation; Peleg-Normand model; Maxwell model; Fiber; |
語文 | 英文(English) |