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發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The ...

Chen,, po-heng

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47350] Paralel Title:	The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
[NT 47261] Author:	陳柏亨,
[NT 47351] Place of Publication:	新北市
[NT 47263] Published:	撰者;
[NT 47352] Year of Publication:	2017[民106]
[NT 47264] Description:	vii,106面圖表 : 30公分;
[NT 47266] Subject:	烘焙業
[NT 47266] Subject:	歐式麵包
[NT 47266] Subject:	感官品評
[NT 47266] Subject:	Bakery industry
[NT 47266] Subject:	Bread european style
[NT 47266] Subject:	Sensory evaluation
[NT 51458] Online resource:	http://hdl.handle.net/11296/ndltd/58013589488964761327
[NT 47265] Notes:	畢業學年度：105

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
陳, 柏亨

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread / 陳柏亨撰 - 新北市 : 撰者, 2017[民106]. - vii,106面 ; 圖表 ; 30公分.
畢業學年度：105.
含參考書目.
烘焙業歐式麵包感官品評Bakery industryBread european styleSensory evaluation

發酵程度與烘焙時間對歐式麵包品質之影響-以紅棗桂圓麵包為例 = The Effection of Fermentation and Baking Time of the Quality of Red Dates and Longan European Bread
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328 $a 碩士論文--醒吾科技大學觀光休閒系研究所 105 $u Thesis (M.B.A.) -- Institute of Leisure and Recreation Management Hsing Wu University, 2017
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