Effect of baking in different ovens on the quality and structural characteristics of saltine crackers-Reference-Cited by-同舟云学术

Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

Published:2021-10-04 Issue:12 Volume:56 Page:6559-6571
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Saberi Farzad¹²,Kouhsari Fatemeh²³,Abbasi Samaneh²⁴,Rosell Cristina M.⁵^ORCID,Amini Mehdi²

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran

3. Department of Food Science, Engineering and Technology College of Agriculture and Natural Resources University of Tehran Karaj Iran

4. Department of Food Science and Technology Varamin‐Pishva Branch Islamic Azad University Varamin Iran

5. Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna Valencia 46980 Spain

Funder

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15372

Reference32 articles.

1. Heat and mass transfer in industrial biscuit baking oven and effect of temperature on baking time;Akbari Kangarluei R.;Journal of Heat and Mass Transfer Research,2015

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3. Biscuit baking: A review

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5. Quantification of left ventricular trabeculae using fractal analysis

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