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Search Symbol (Half-width) Description of Search Symbols
Space "AND" indicates the intertwining of key terms used in a search
Double Quotation Marks ("") ( " " ) Double quotation marks indicate the beginning and end of a phrase, and the search will only include terms that appear in the same order of those within the quotations. Example: "image process" : " image process "
? Indicates a variable letter. Entering two ? will indicate two variable letters, and so on. Example: "Appl?", search results will yield apple, apply… e , appl y … ( (often used to English word searches) )
* Indicates an unlimited number of variable letters to follow, from 1~n. Example: Enter "appl*", search results will yield apple, apples, apply, applied, application…(often used in English word searches) e , appl es , appl y , appl ied , appl ication … ( (often used to English word searches) )

Boolean logic combinations of key words is a skill used to expand or refine search parameters.
(1) AND (1) AND: Refines search parameters
(2) OR (2) OR: Expands search parameters (3) NOT: Excludes irrelevant parameters


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

To create a persistent link, add「」 「 」 before a DOI.
For instance, if the DOI of an article is 10.5297/ser.1201.002 , you can link persistently to the article by entering the following link in your browser: 10.5297/ser.1201.002
The DOI link will always direct you to the most updated article page no matter how the publisher changes the document's position, avoiding errors when engaging in important research.

Cite a document with DOI

When citing references, you should also cite the DOI if the article has one. If your citation guideline does not include DOIs, you may cite the DOI link.

DOIs allow accurate citations, improve academic contents connections, and allow users to gain better experience across different platforms. Currently, there are more than 70 million DOIs registered for academic contents. If you want to understand more about DOI, please visit airiti DOI ) 。

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Abstract 〈TOP〉
Parallel Abstract 〈TOP〉
Reference ( 119 ) 〈TOP〉
  1. 蔡玲吟。(2007)。酯化澱粉添加對冷凍熟麵條烹煮特性與質地之影響。國立中興大學食品暨應用生物科技學系碩士論文。台中。台灣。
  2. Ahmadi-Esfahani, F. Z., and Stanmore R. G. (1997). Export demand for attributes of Australian wheat in Asia and the Middle East. Food Policy. 22(2), 145-154.
  3. Asenstorfer, R. E., Wang, Y., and Mares, D.J. (2006). Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles. Journal of Cereal Science. 43, 108-119.
  4. Breyer,L.M. and Walker,C.E. (1983).Comparative effects of various sucrose-fatty acid ester upon bread and cookies. Journal of Food Science. 48(2), 955-987.
  5. Bui, L. T.T., Small, D. M. (2007). The contribution of Asian noodles to dietary thiamine intakes-A study of commercial dried products. Journal of Food Composition and Analysis. 20(7), 575-583.
Times Cited (2) 〈TOP〉
  1. 蔡惠玲(2011)。微化豆渣機能特性及高纖麵條製備技術之研究。中興大學食品暨應用生物科技學系所學位論文。2011。1-128。
  2. 何玉瀞(2016)。麵條消費行為調查與紅豆麵條開發。中興大學食品暨應用生物科技學系所學位論文。2016。1-86。
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