Study of Microwave Treatment on Baking Products
碩士 === 中華科技大學 === 健康科技研究所 === 105 === This study was to evaluate the effect of different baking method on texture, water retention and flexibility of sweet bread. The purpose of this study was to diminish baking time and to obtein good quality products. Traditional toast played an indispensable role...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/12051906034014025745 |