Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02682.x/fullpdf
Reference13 articles.
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2. Functional effect of fully hydrogenated palm oil-based emulsifiers on baking performance of white bread;Chin;International Journal of Food Engineering,2007
3. Heat and mass transfer in the microwave processing of food;Datta;Chemical Engineering Progress,1990
4. Optimization of bread baking in halogen lamp-microwave combination oven by response surface methodology;Demirekler;European Food Research and Technology,2004
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