Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb01005.x/fullpdf
Reference28 articles.
1. A study of the micro-baking of sponges and cakes using cine and television microscopy
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