BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES-Reference-Cited by-同舟云学术

BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES

Published:1980-09 Issue:5 Volume:45 Page:1400-1402
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

HWANG MICHAEL P.,YAKAWA KAN-ICHI HA

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb06563.x/fullpdf

Reference9 articles.

1. M.P. Hwang, 1979 . Determination of physical property values of food products undergoing commercial continuous baking processes . Ph.D. thesis . Food Science Dept., Rutgers Univ., New Brunswick, N.J.

2. R.T. Lorenzen, 1958 . Effect of moisture on weight-volume relationships of small grain. ASAE Paper No. 58-111. ASAE. St. Joseph. Mich.

3. I.J. Ross, 1960 . Forces acting in particles stack and the capacities of enclosed screw conveyor . UnpublishedPh.D. thesis , Purdue Univ.

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