Rheological characterisation of cake batters generated by...

Journal of Food Engineering 2011 Vol. 104; Iss. 4

Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

Bárbara E. Meza, Amy K.S. Chesterton, Roxana A. Verdini, Amelia C. Rubiolo, Peter A. Sadd, Geoff D. Moggridge, D. Ian Wilson
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Volume:
104
Year:
2011
Language:
english
Pages:
11
DOI:
10.1016/j.jfoodeng.2011.01.022
File:
PDF, 610 KB
english, 2011
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