The predictive power of batter rheological properties on cake quality - The effect of pregelatinized flour, leavening acid type and mixing time.

Autor:	Christaki, Maria1 maria.christaki@kuleuven.be, Verboven, Pieter2, Van Dyck, Tim1,2, Nicolaï, Bart2, Goos, Peter2,3, Claes, Johan1
Zdroj:	Journal of Cereal Science. Sep2017, Vol. 77, p219-227. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect