Determination of sponge cake volume with a mathematical method
Author:
Affiliation:
1. Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey
2. Faculty of Agriculture, Department of Food Engineering, Çukurova University, 01330 Adana, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0463
Reference29 articles.
1. Comparative study of texture of normal and energy reduced sponge cakes
2. Ozonation as an alternative to chlorination for soft wheat flours
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