1. The influence of Sugar and Emulsifier type during Microwave and Conventional Heating of a Lean Formula Cake Batter;Baker;Cereal Chemistry,1990
2. Glass and metal pans for use in microwave and conventionally heated cakes;Baker;Cereal Chemistry,1990
3. Effect of sample size on the microwave heating rate: Oil vs. Water;Barringer;American Institute of Chemical Engineers Journal,1994
4. Evaluating structure and texture effects of metylcellulose gums in microwave baked cakes;Bell;Cereal Foods World,1991
5. Dielectric properties of foods at 3 GHz as determined by a cavity perturbation technique. II. Measurements of food materials;Bengtsson;Journal of Microwave Power,1971