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1 Ergebnisse
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Effect of Far-Infrared Oven on the Qualities of Bakery Prod..:
Shyu, Yung Shin
;
Sung, Wen Chieh
;
Chang, Ming Hsu
.
Journal of Culinary Science & Technology. 6 (2008) 2-3 - p. 105-118 , 2008
Link:
https://doi.org/10.1080/15428050802336955
RT Journal T1
Effect of Far-Infrared Oven on the Qualities of Bakery Products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428050802336955&Exemplar=1&LAN=DE A1 Shyu, Yung Shin A1 Sung, Wen Chieh A1 Chang, Ming Hsu A1 Hwang, Jean Yu PB Informa UK Limited YR 2008 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 6 IS 2-3 SP 105 OP 118 LK http://dx.doi.org/https://doi.org/10.1080/15428050802336955 DO https://doi.org/10.1080/15428050802336955 SF ELIB - SuUB Bremen
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