Showing 1 - 20 results of 42 for search 'PASTRY AND CAKE MAKING', query time: 0.91s Refine Results
  1. 1
    The Cultural Implication of Hakka’s Rice Cake and Pastry in Beipu：The Case Study of Lung Yuan Pastry Store
    by Yeh, Yu-Ling, 葉玉玲
    Published 2014
    “...碩士 === 國立交通大學 === 客家文化學院客家社會與文化學程 === 103 === In past times, rice cake and pastry were mainly...”
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  2. 2
    Effects of Fats on the Chinese Pastry Texture of the Suzhou Moon-Cake
    by Tsai-Ti Chang, 張綵緹
    Published 2015
    “... of the traditional Chinese puff-layer pastries exc. Suzhou moon cake, due to its effect to make the Moon Cake's layer...”
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  3. 3
    Research on Innovative Management Strategies of Kuo Yuan Ye Museum Of Cake And Pastry
    by CHEN,HSIN-SHOU, 陳信守
    Published 2018
    “... and service quality. The case study is based on the project of Guo Yuanyi Pastry Museum International Tourist...”
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  4. 4
    The Pastry Making as Related to Taiwan Traditional Festivals
    by WU, FANG-JIUN, 吳芳君
    Published 2018
    “.... Choosing the significant pastries from each stage explain the making procedure and essentials. The process...”
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  5. 5
    The Culture Making of Red Bean Cake:Transfers of Cross-border Powers and Identities
    by Ling-huei Lee, 李玲惠
    Published 2011
    “...-Chinese food culture, priding itself on a wealth of pastries and cakes, such as green bean cake, rice cake...”
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  6. 6
    Research on the Packing Design of Taiwanese Wedding Pastry
    “... of documents investigation”, provided field study with wedding cake manufactures and packing designers...”
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  7. 7
    THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
    by Pozdnyakova O.G., Kurbanova M.G.
    Published 2017-03-01
    Subjects: “...pastry...”
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    Article
  8. 8
    Retail Operations and Management Research：A Case Study of Jiu Zhen Nan Pastry
    by Yu-Ting Tsai, 蔡於庭
    Published 2019
    “... by suggestions. 3. Brand image The customer was impressed with the bride cakes and souvenir pastries of Jiu Zhen...”
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  9. 9
    The Reseach of the internationalization of boutique brands in Taiwan’s pastry industry–A Case of SunnyHills Company
    by Yi-Ling Wu, 吳翊菱
    Published 2015
    “... of Taiwanese pineapple cake, “the internationalization of local brands,” and “the marketing communications...”
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  10. 10
    Optimization Formulation of Semi-Finished Sponge Cake
    by Marinina E., Sadygova M., Kirillova T., Kanevskaya I.
    Published 2020-03-01
    Subjects: “...sponge cake...”
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    Article
  11. 11
    Creation of Brand Image Associated with Illustration Applies in the Visual Planning and Design of the "Good-Fortune Pineapple Pastry"
    by Chang, Yi-Chuan, 張怡荃
    Published 2015
    “..." is an organic stores who emphasize friendly, healthy and rigorous. "Good-Fortune Pineapple pastry" is it’s sub...”
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  12. 12
    Potentials of indigenous chicken eggs in the preparation of cake and chin chin
    “... that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs...”
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  13. 13
    Desarrollo del Proyecto de Negocio DeliCake Perú
    “..., which differentiates it from other pastry and cooking ventures. Likewise, we will have a personalized...”
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  14. 14
    The Study on Local Festival Moon Cake Packaging Design in Taiwan
    by Chun-Nan Liu, 劉俊男
    Published 2007
    “... and Japanese pastry products came along to inspire diversifications of festival moon cake packaging design.(2...”
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  15. 15
    Exploring the Core Technology of Flower Extrusion in Cake-An Example of Motion Analysis
    by Hsieh, Chin-Liang, 謝錦良
    Published 2019
    “... and shipping processes. On the other hand, the general processes of cake decoration include sponge cake making...”
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  16. 16
    The Creation of Pineapple Cake – A Case Study of Dashu’s Golden Diamond Pineapple
    by SHE, YI-PEI, 佘宜珮
    Published 2019
    “... make fine birds.” For pastry filling, the appearance, the shape are its feather. Its basic form comes...”
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  17. 17
    Effects of different starches on the quality of Hong Kong moon cake made of adzuki bean paste at room temperature
    “... the business foundation of a traditional bakery, hence the process of making pastry paste and increasing its...”
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  18. 18
    Scientific and practical approaches to the development of new-generation confectionery products
    Subjects: “...a amaranth cake, bone fat, custard cakes, fatty acid composition, biological value...”
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    Article
  19. 19
    Processing of Red Velvet Cake Using Natural Dyes Of Red Bitter Fruit (Beta Vulgaris) And Red Spinach (Amaranthus Tricolor Linn)
    Subjects: “...red velvet cake...”
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    Article
  20. 20
    Pembuatan Meringue Pavlova Mengunakan Air Rendaman Kacang Chickpeas Sebagai Pengganti Putih Telur
    “... together with sugar until fluffy. Creamy texture makes it a favorite for creation into several other pastry...”
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    Article
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