A study on the quality of croissants baked in an infrared oven
蔡錦燕
蔡錦燕
Categories: Symposium  /  
Year2021
AuthorHUNG-JU TSAI*, Tsai Chin-Yen
Author count2
Created date2022-03-18
Author order3
Corresponding authorYes
Publication year2021
Symposium name台灣食品科學技術學會
Seminar city台北市
Seminar country中華民國
Start date2021-11-26
End date2021-11-26
Review systemYes
LanguageTraditional Chinese