Effect of Steam Generation Rate on Quality of Steamed Bread
碩士 === 國立嘉義大學 === 食品科學暨生物藥學研究所 === 97 === The steamed bread is one representation of China diet culture. Nowadays, under the influence of the cooking culture, the steamed bread products have already been changed from the traditional domestic factory into the type of operation of the chain store. The...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/71016356454792456128 |