1132食物學原理 -四技食品一甲
Course Period：Now ~ Any Time
LINE sharing feature only supports mobile devices
Course Intro
Course Plan
-
ch01_緒論
-
Multiple choice question example
-
ch02_穀類
-
Cereal grain and pastas
-
cereal_grain_and_pastas_multiple_choice.pdf
-
Christmas Special Cuisine (4) - Hot Sorbet
-
Making plant-based meat more ‘meaty' with fermented onions
-
ChoViva
-
非營養性甜味劑在大學生中的認知、觀感和使用情況調查
-
ch03_蛋類
-
Eggs
-
面對快速AI科技-我們的機會與挑戰
-
Joanne Chang: The Science of Sugar
-
Exploring thickeners to manipulate mouthfeel | Lecture 4 (2011)
-
Mixing the Unmixable | Lecture 7 (2011)
-
buckwheat vs oats protein content
-
USDA FoodData Central
-
FDA announces plan to phase out synthetic food dyes
-
ch04_乳類
-
Milk
-
肉類
-
Meat
-
Meat Glue Mania | Lecture 10 (2010)
-
Proteins & Enzymes: Transglutaminase | Lecture 8 (2011)
-
細胞培養方式製作巧克力Food Brewer secures £5.6m from Lindt & Sprüngli and Sparkalis to advance cultivated cocoa
-
使用蠶豆製作無可可巧克力 Alternative Proteins Döhler invests in Nukoko to scale ‘world's first' cocoa-free chocolate
-
Chap5_肉類
-
Chap6_魚貝類
-
乳類_英文習題
-
肉類_英文習題
-
魚貝類_英文習題
Teacher / 泰聖
Related Courses
|
|
||||||
|
|
|
||||||
|
|
|
||||||
|
|
|
||||||
|