Effects of different addition proportion and ripening condition of boiled sponge dough on the qualities of bread
碩士 === 輔仁大學 === 生活應用科學系碩士班 === 91 === It has the characteristics of varieties kinds in bread, varieties flavors, and convenience for eating. And it already plays an important role in food service now. People often decide the qualities of bread based on softness and texture of bread, and therefore in...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/03257975461240786283 |