An introduction to the micro-oven technique as applied to bakery research
β Scribed by Bradshaw, R. C. A. ;Coppock, J. B. M.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1949
- Weight
- 467 KB
- Volume
- 68
- Category
- Article
- ISSN
- 0368-4075
No coin nor oath required. For personal study only.
β¦ Synopsis
Abstract
A new technique is described for studying the changes that take place in doughs, batters etc. using a microβoven. The problems associated with its use are reviewed, and illustrations are given showing its application 10 bread doughs, sponge mixtures and emulsions.
π SIMILAR VOLUMES
Dimensional qualitative research (DQR) is an innovative approach to qualitative inquiry that can set the stage for a systematic, multifaceted, and psychologically sophisticated evaluation of the subject under investigation. The BASIC ID dimensions first outlined by Arnold Lazarus have been shown to