Effect of Material Replacement and Low-fat to Bakery Product – Banana Pound Cake
碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 104 === To reduce the loss ratio in the banana-rich season, and increase farmers' profit, this study combined local ingredient (banana) and bakery skill (pound cake) to develop a low-fat product. In addition to use the fresh banana as raw material, this study furth...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/w442mg |