Cake baking in tunnel type multi-zone industrial ovens Part II. Evaluation of quality parameters
- 31 August 2000
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 33 (7), 599-607
- https://doi.org/10.1016/s0963-9969(00)00096-x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Effects of Initial Moisture Content and Storage Relative Humidity on Textural Changes of Layer Cakes During StorageJournal of Food Science, 1987
- Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked FoodJournal of Food Science, 1987
- Sensory Assessment of Textural Attributes of FoodsPublished by Springer Science and Business Media LLC ,1973