Search

نمایش تعداد 1-10 از 11

Physical properties of bacterial cellulose composites for wound dressings

نوع: Journal Paper

نویسنده : Wen-Shuo Chang; Hui-Huang Chen

سال: 2016

Request PDF

Physical properties of bacterial cellulose composites for wound dressings

نوع: Journal Paper

نویسنده : Wen-Shuo Chang; Hui-Huang Chen

سال: 2016

Request PDF

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

نوع: Journal Paper

نویسنده : Hui-Huang Chen; Yu Chuan Huang

سال: 2008

Request PDF

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

نوع: Journal Paper

نویسنده : Hui-Huang Chen; Hong-Yi Kang; Su-Der Chen

ناشر: Elsevier Science

سال: 2008

Request PDF

In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

نوع: Journal Paper

نویسنده : Hui-Huang Chen; Li-Chen Chen; Huang-Chan Huang; Shih-Bin Lin

سال: 2011

Request PDF

Modifying bacterial cellulose with gelatin peptides for improved rehydration

نوع: Journal Paper

نویسنده : Hui-Huang Chen; Shih-Bin Lin; Chieh-Ping Hsu; Li-Chen Chen

سال: 2013

Request PDF

Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

نوع: Journal Paper

نویسنده : Shih-Ta Chang; Li-Chen Chen; Shih-Bin Lin; Hui-Huang Chen

سال: 2012

Request PDF

Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

نوع: Journal Paper

نویسنده : Shih-Bin Lin; Chieh-Ping Hsu; Li-Chen Chen; Hui-Huang Chen

سال: 2009

Request PDF

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

نوع: Journal Paper

نویسنده : Su-Der Chen; Hui-Huang Chen; Yu-Chien Chao; Rong-Shinn Lin

سال: 2009

Request PDF

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI

نوع: Journal Paper

نویسنده : YUE-WEN CHEN; CHIH-HAO LIN; FU-YU WU; HUI-HUANG CHEN

سال: 2009

Request PDF

Search

Physical properties of bacterial cellulose composites for wound dressings

Physical properties of bacterial cellulose composites for wound dressings

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

Modifying bacterial cellulose with gelatin peptides for improved rehydration

Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI

نویسنده

ناشر

سال

نوع

زبان

نوع محتوا

عنوان ناشر

Search

Filters

Physical properties of bacterial cellulose composites for wound dressings

Physical properties of bacterial cellulose composites for wound dressings

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

In situ modification of bacterial cellulose nanostructure by adding CMC during the growth of Gluconacetobacter xylinus

Modifying bacterial cellulose with gelatin peptides for improved rehydration

Nano-biomaterials application: Morphology and physical properties of bacterial cellulose/gelatin composites via crosslinking

Adding enzymatically modified gelatin to enhance the rehydration abilities and mechanical properties of bacterial cellulose

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI