第 1 到 4 筆結果,共 4 筆。
公開日期 | 標題 | 作者 | 來源出版物 | scopus | WOS | 全文 | |
---|---|---|---|---|---|---|---|
1 | 2001 | Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs | Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 55 | 53 | |
2 | 2000 | Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes | Hsu, S.-Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 14 | 13 | |
3 | 2000 | Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs | Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 36 | 29 | |
4 | 1999 | Comparisons of 13 edible gum-hydrate fat substitutes for low fat Kung-wan (an emulsified meatball) | Hsu, S.Y.; Chung, H.-Y.; SHUN-YAO HSU | Journal of Food Engineering | 36 | 33 |