BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1400-1402
- https://doi.org/10.1111/j.1365-2621.1980.tb06563.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLESJournal of Food Science, 1976
- INDIVIDUAL HEAT TRANSFER MODES IN BAND OVEN BISCUIT BAKINGJournal of Food Science, 1974
- Physical and Thermal Properties of Rough RiceTransactions of the ASAE, 1969
- Mathematical Simulation of Corn Drying — A New ModelTransactions of the ASAE, 1968