伴手禮沙其瑪產製技術報告 - 以百年傳奇喬朵絲為例
碩士 === 國立臺東大學 === 進修部暑期文化資源與休閒產業碩士專班 === 106 === In this research, the traditional retail snack, Sachima, is the object of study; this study wants to evaluate the various conditions of Sponge-Dough Method to improve the manufacturing process of Sachima. Traditional processing of Sachima was added Le...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/cm38e9 |