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Tseng-Hsing Wang

Showing results (1-10 of 5) with videos related to

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The Journal of Poultry Science|September 10, 2020
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and MaltodextrinTseng-Hsing Wang
Food Chemistry|February 16, 2013
Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysisTseng-Hsing Wang, Shin Lu
Advances in Food and Nutrition Research|September 29, 2007
Monascus rice productsTseng-Hsing Wang, Tzann-Feng Lin
World Journal of Gastroenterology|March 9, 2005
Effect of fermented soy milk on the intestinal bacterial ecosystemI-Chi Cheng, Huey-Fang Shang, Tzann-Feng Lin, et al.
The EMBO Journal|July 4, 2003
Systematic analysis of essential yeast TAFs in genome-wide transcription and preinitiation complex assemblyWu-Cheng Shen, Sukesh R Bhaumik, Helen C Causton, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
The Journal of Poultry Science|September 10, 2020
Salting Yolks Directly Using Fresh Duck Egg Yolks with Salt and MaltodextrinTseng-Hsing Wang
Food Chemistry|February 16, 2013
Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysisTseng-Hsing Wang, Shin Lu
Advances in Food and Nutrition Research|September 29, 2007
Monascus rice productsTseng-Hsing Wang, Tzann-Feng Lin
World Journal of Gastroenterology|March 9, 2005
Effect of fermented soy milk on the intestinal bacterial ecosystemI-Chi Cheng, Huey-Fang Shang, Tzann-Feng Lin, et al.
The EMBO Journal|July 4, 2003
Systematic analysis of essential yeast TAFs in genome-wide transcription and preinitiation complex assemblyWu-Cheng Shen, Sukesh R Bhaumik, Helen C Causton, et al.
Pageof 1