DEVELOPMENT OF CAKE STRUCTURE: INFLUENCE OF INGREDIENTS ON THE MEASUREMENT OF COHESIVE FORCE DURING BAKING
- Author
- PATON D; LAROCQUE GM; HOLME J
AGRIC. CANADA, FOOD RES. INST./OTTAWA ON K1A OC6/CAN - Source
- CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1981; VOL. 58; NO 6; PP. 527-529; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- GATEAU MATIERE PREMIERE PATE PROPRIETE PHYSIQUE TEXTURE ALIMENT PRODUIT CUISSON TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- RAW MATERIALS PASTE PHYSICAL PROPERTIES TEXTURES FOOD FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0081988
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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