Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts

✍ Scribed by Melito, Helen S.; Farkas, Brian E.

• Book ID: 120228042
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 371 KB
• Volume: 117
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2013.03.012