Study on the formulations of emulsifiers of sponge cakes

碩士 === 國立屏東科技大學 === 食品科學系所 === 96 === This research was concentrating the influence of the volume for applying emulsifiers during making sponge cakes. Although the appearance, color, taste and size of sponge cakes are as same market vendition sponge cakes, the quality of sponge cakes can be advanced...

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Bibliographic Details
Main Authors: Yu-Kai Lin, 林裕凱
Other Authors: Chi-Ching Yang
Format: Others
Language:zh-TW
Online Access:http://ndltd.ncl.edu.tw/handle/06497841340706600248