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

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

蔡錦燕

College of Agriculture Department of Food Science

Assistant Professor 7066 cytsai@mail.npust.edu.tw

Year	2021
Author	蔡宏儒*, 蔡錦燕
Author count	2
Created date	2022-03-18
Author order	3
Corresponding author	true
Publication year	2021
Symposium name	台灣食品科學技術學會
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