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An introduction to the micro-oven technique as applied to bakery research

✍ 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.

✦ Synopsis


Abstract

A new technique is described for studying the changes that take place in doughs, batters etc. using a micro‐oven. The problems associated with its use are reviewed, and illustrations are given showing its application 10 bread doughs, sponge mixtures and emulsions.


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