A study on the quality of croissants baked in an infrared oven

A study on the quality of croissants baked in an infrared oven

蔡宏儒

College of Management Department of Hotel and Restaurant Management

Assistant Professor

Year	2021
Author	蔡宏儒*, , 蔡錦燕
Author count	3
Created date	2022-03-22
Author order	1
Corresponding author	true
Publication year	2021
Symposium name	台灣食品科學技術學會第51次會員大會
Publication city	台北市
Publication country	中華民國
Start date	2021-11-26
End date	2021-11-26
Review system	是
Language	Traditional Chinese