HEAT PENETRATION DURING BAKING AND QUALITY OF SHORTENED CAKES VARYING IN pH VALUE

✍ Scribed by HELEN CHARLEY

• Book ID: 108790852
• Publisher: Institute of Food Technologists
• Year: 1951
• Tongue: English
• Weight: 412 KB
• Volume: 16
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1951.tb17368.x