Research on Frozen Dough for Processing of Chinese Steamed Bread
碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 95 === Abstract The aim of this study is to apply the frozen dough manufacturing technology to the Chinese steamed bread in order to increase production capacity, maintain stable quality of the products, and offer the traditional Chinese flour food with extra quality fr...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2007
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| Online Access: | http://ndltd.ncl.edu.tw/handle/96488737326596201073 |