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主題
Starch.
概要
作品:
12 作品在 9 項出版品 9 種語言
書目資訊
Starch in food = structure, function and application /
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(書目-語言資料,印刷品)
Starch = chemistry and technology /
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(書目-電子資源)
Resistant starch = sources, applications and health benefits /
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(書目-電子資源)
Starch-based nanomaterials
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(書目-電子資源)
Starch = advances in modifications, technologies and applications /
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(書目-電子資源)
Starch and starchy food products = improving human health /
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(書目-電子資源)
Starch polymers = from genetic engineering to green applications /
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(書目-電子資源)
在高壓環境下，探討澱粉溶於離子液體的糊化現象於紅外線吸收光譜之變化 = = Using high pressure infrared spectroscopy to study the dissolution of starch in ionic liquid and the gelatinization of starch /
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(書目-語言資料,印刷品)
Advanced processing, properties, and applications of starch and other bio-based polymers
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(書目-電子資源)
Physical modifications of starch
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(書目-電子資源)
Advanced research in starch
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(書目-電子資源)
Starch nanomaterials and food applications
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(書目-電子資源)
更多
較少的
主題
Reducing diets.
High pressure.
Nanostructured materials.
Plant Biochemistry.
Biomaterials.
Food- Composition.
Nanotechnology.
Biological Techniques.
Starch.
Biophysics.
Starch- Health aspects.
Polymers.
糊化
紅外線吸收光譜
Food Analysis.
Food Chemistry.
Infrared spectroscopy.
Ionic liquid.
Gelatinization.
Plant polymers.
Starch industry.
Starch- Analysis.
Low-carbohydrate diet.
澱粉
離子液體
Food Engineering.
Biochemistry.
Diet, Carbohydrate-Restricted.
Diet, Reducing.
Biomedical Engineering/Biotechnology.
Food Studies.
高壓
Food Science.
處理中
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