Factors affecting the staling of madeira slab cake
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (5) , 477-491
- https://doi.org/10.1002/jsfa.2740340509
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatmentInternational Journal of Food Science & Technology, 1981
- MECHANISM AND THEORY OF STALING OF BREAD AND BAKED GOODS, AND ASSOCIATED CHANGES IN TEXTURAL PROPERTIESJournal of Texture Studies, 1973
- Effect of storage temperature on the ageing of concentrated wheat starch gelsJournal of the Science of Food and Agriculture, 1969
- Effect of loaf specific volume on the rate and extent of staling in breadJournal of the Science of Food and Agriculture, 1968
- A recording instrument for the rapid evaluation of the compressibility of bakery goodsJournal of the Science of Food and Agriculture, 1965