TEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING
B. PAN, M.E. CASTELL-PEREZVolume:
20
Year:
1997
Language:
english
Pages:
17
DOI:
10.1111/j.1745-4530.1997.tb00429.x
File:
PDF, 590 KB
english, 1997