EFFECT OF BAKING PAN MATERIAL ON HEAT PENETRATION DURING BAKING AND ON QUALITY OF CAKES MADE WITH FAT
- 1 March 1950
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 15 (2) , 155-168
- https://doi.org/10.1111/j.1365-2621.1950.tb16463.x
Abstract
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