From Sensory Engagement to Culinary Innovation: Integrating Five-Sense Experiential Learning and Scaffolding Theory with Local Ingredients
| Year | 2026 |
| Author | |
| Created date | 2026-09-14 |
| Author order | 第二作者 |
| Corresponding author | 是 |
| Publication year | 2026 |
| Publication month | 6 |
| Journal name | Journal of Hospitality & Tourism Education |
| Journal sponsor | Taylor & Francis |
| Publication area | 美國 |
| Volume | 0 |
| Issue | 0 |
| Start page | 1 |
| End page | 14 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |
| Attached project | 教育部 教學實踐計畫 |