Technical investigation of substitutes for chemicalleavening agents in Chinese type desserts: a case study ofwalnut cookies
碩士 === 國立屏東科技大學 === 食品生技碩士學位學程在職專班 === 105 === Chinese pasta in general consumers of concept in the, may only "flour, and oil, and sugar, and egg", material combination of products, and no what learned and technology can statements, but is with same of material, and different of proportion...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/w7q5fc |