Adding different content of tatary buckwheat influence the quality of steamed bread

碩士 === 中國文化大學 === 生活應用科學研究所 === 97 ===

Bibliographic Details
Main Authors:	Te-Hui Peng, 彭德暉
Other Authors:	Shin Lu, Su-Yi Lin
Format:	Others
Language:	zh-TW
Published:	2009
Online Access:	http://ndltd.ncl.edu.tw/handle/60304394693350326457

id	ndltd-TW-097PCCU0115015
record_format	oai_dc
spelling	ndltd-TW-097PCCU01150152016-05-06T04:11:30Z http://ndltd.ncl.edu.tw/handle/60304394693350326457 Adding different content of tatary buckwheat influence the quality of steamed bread 添加富含Rutin蕎麥對饅頭品質的影響 Te-Hui Peng 彭德暉碩士中國文化大學生活應用科學研究所 97 Shin Lu, Su-Yi Lin 盧訓博士林素一博 2009 學位論文 ; thesis 80 zh-TW
collection	NDLTD
language	zh-TW
format	Others
sources	NDLTD
description	碩士 === 中國文化大學 === 生活應用科學研究所 === 97 ===
author2	Shin Lu, Su-Yi Lin
author_facet	Shin Lu, Su-Yi Lin Te-Hui Peng 彭德暉
author	Te-Hui Peng 彭德暉
spellingShingle	Te-Hui Peng 彭德暉 Adding different content of tatary buckwheat influence the quality of steamed bread
author_sort	Te-Hui Peng
title	Adding different content of tatary buckwheat influence the quality of steamed bread
title_short	Adding different content of tatary buckwheat influence the quality of steamed bread
title_full	Adding different content of tatary buckwheat influence the quality of steamed bread
title_fullStr	Adding different content of tatary buckwheat influence the quality of steamed bread
title_full_unstemmed	Adding different content of tatary buckwheat influence the quality of steamed bread
title_sort	adding different content of tatary buckwheat influence the quality of steamed bread
publishDate	2009
url	http://ndltd.ncl.edu.tw/handle/60304394693350326457
work_keys_str_mv	AT tehuipeng addingdifferentcontentoftatarybuckwheatinfluencethequalityofsteamedbread AT péngdéhuī addingdifferentcontentoftatarybuckwheatinfluencethequalityofsteamedbread AT tehuipeng tiānjiāfùhánrutinqiáomàiduìmántóupǐnzhìdeyǐngxiǎng AT péngdéhuī tiānjiāfùhánrutinqiáomàiduìmántóupǐnzhìdeyǐngxiǎng
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Adding different content of tatary buckwheat influence the quality of steamed bread

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