Search Results - Chuang, George Chao-Chi

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  1. 1
    Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers

    Evaluation of Sensory Quality for Taiwanese Specialty Teas with Cold Infusion Using CATA and Temporal CATA by Taiwanese Consumers by Liu, Shih-Lun, Jaw, Yih-Mon, Wang, Li-Fei, Chuang, George Chao-Chi, Zhuang, Zhen-Yu, Chen, Yuh-Shuen, Liou, Bo-Kang

    Published in Foods
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  2. 2
    Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers' Acceptance for Taiwanese Specialty Teas

    Important Sensory, Association, and Postprandial Perception Attributes Influencing Young Taiwanese Consumers' Acceptance for Taiwanese Specialty Teas by Liou, Bo-Kang, Jaw, Yih-Mon, Chuang, George Chao-Chi, Yau, Newton N J, Zhuang, Zhen-Yu, Wang, Li-Fei

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  3. 3
    Rheological characteristics and texture attributes of glutinous rice cakes (mochi)

    Rheological characteristics and texture attributes of glutinous rice cakes (mochi) by Chuang, George Chao-Chi, Yeh, An-I

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  4. 4
    Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking

    Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking by Chao-Chi Chuang, George, Yeh, An-I

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  5. 5
    Creep deformation modeling of glutinous rice cakes (Mochi)

    Creep deformation modeling of glutinous rice cakes (Mochi) by Chuang, G.C.C, Yeh, A.I

    Published in Cereal chemistry
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  6. 6
    Effect of water content and mucilage on physico-chemical characteristics of Yam ( Discorea alata Purpurea) starch

    Effect of water content and mucilage on physico-chemical characteristics of Yam ( Discorea alata Purpurea) starch by Yeh, An-I, Chan, Tzu-Yin, Chuang, George Chao-Chi

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  7. 7
    Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates

    Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates by Chao‐Chi Chuang, George, Yeh, An‐I

    Published in Cereal chemistry
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