Using natural yeast and lactic acid bacteria for making sourdough of baking products.
邱秋霞
邱秋霞
Categories: Symposium  /  
Year2016
AuthorGuo Jia-Hsin
Author count1
Created date2019-03-27
Author order3
Corresponding authorYes
Publication year2016
Symposium name第四十六次年會台灣食品科學技術學會
Seminar cityTaichung
Seminar country中華民國
Start date2016-12-02
End date2016-12-02
Review systemYes
LanguageTraditional Chinese