| Record Type: |
Electronic resources
: monographic
|
| Paralel Title: |
Gluten-free & vegan baking book |
| Title Information: |
用米穀粉取代麵粉、堅果和椰子油取代奶油, 打造52道低過敏食材的獨家甜點配方 |
| Author: |
馮晏緹, |
| Secondary Intellectual Responsibility: |
凌網科技股份有限公司 |
| Place of Publication: |
新北市 |
| Published: |
幸福文化出版; 遠足文化發行; |
| Year of Publication: |
2018[民107] |
| Edition: |
初版 |
| Description: |
183面彩圖 : |
| Series: |
滿足館48 |
| Subject: |
點心食譜 - |
| Online resource: |
https://nuk.ebook.hyread.com.tw/bookDetail.jsp?id=171373 |
| Notes: |
資料型式: 文字 |
| Notes: |
檢索型式: 電子書服務平台 |
| Notes: |
系統需求: HyRead Library |
| [NT 15001349]: |
用米穀粉取代麵粉、堅果和椰子油取代奶油, 打造52道低過敏食材的獨家甜點配方 |
| [NT 15001349]: |
用米穀粉取代麵粉堅果和椰子油取代奶油打造52道低過敏食材的獨家甜點配方 |
| [NT 15001349]: |
用米穀粉取代麵粉、堅果和椰子油取代奶油, 打造五十二道低過敏食材的獨家甜點配方 |
| ISBN: |
978-986-96358-9-9 |