Effects of Fats on the Chinese Pastry Texture of the Suzhou Moon-Cake
碩士 === 康寧大學 === 餐飲管理研究所 === 103 === Lard used to be a key ingredient in the making of the traditional Chinese puff-layer pastries exc. Suzhou moon cake, due to its effect to make the Moon Cake's layer more puff & crispy texture. However, recently some food safety lard scandals, consumers ar...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63005925280804463612 |