DOI
stands for Digital Object Identifier
(
D
igital
O
bject
I
dentifier
)
,
and is the unique identifier for objects on the internet. It can be used to create persistent link and to cite articles.
Using DOI as a persistent link
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「
http://dx.doi.org/
」
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10.5297/ser.1201.002
, you can link persistently to the article by entering the following link in your browser:
http://dx.doi.org/
10.5297/ser.1201.002
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不同界面活性劑對糖質克弗爾多醣/小麥澱粉可食膜物理性質的影響
方柏翔 , Masters Advisor:賴麗旭
繁體中文
DOI:
10.6845/NCHU.2015.00468
可食膜 ; 克弗爾 ; 克弗爾多醣 ; 小麥澱粉 ; 界面活性劑 ; Edible film ; Kefir ; Kefiran ; Wheat starch ; Surfactant


- 陳建賢(2009) 脫色仙草膠對樹薯澱粉可食膜物性之影響。國立中興大學食品暨應用生物科技學系博士論文,台中,臺灣
連結: - 吳宛諭(2010) 不同界面活性劑對樹薯澱粉/脫色仙草葉膠可食性薄膜的物性影響。國立中興大學食品暨應用生物科技學系碩士論文,台中,臺灣
連結: - 林詩涵(2014) 以反應曲面法探討糖質克弗爾多醣/小麥澱粉混合膜之物理及機械特性。國立中興大學食品暨應用生物科技學系碩士論文,台中,臺灣
連結: - Al-Muhtaseb, A. H., McMinn, W. A. M., & Magee, T. R. A. (2002). Moisture sorption isotherm characteristics of food products: a review. Food and Bioproducts Processing, 80(2), 118-128.
連結: - Alves, V. D., Ferreira, A. R., Costa, N., Freitas, F., Reis, M. A. M., & Coelhoso, I. M. (2011). Characterization of biodegradable films from the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct. Carbohydrate Polymers, 83(4), 1582-1590.
連結: