Effect of frozen storage and thawing condition on the bread quality of frozen dough
碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === Frozen dough was accepted by businessman who had been investing into the baking food industry. Owing to the shortage of manpower and well training technologist, difficult to control the quality of products and the required quantity increase of market day by day,...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/67627842387396086125 |