MODEL STUDIES OF CAKE BAKING. IV. FOAM DRAINAGE IN CAKE BATTER
- Other title
- ETUDE EN SYSTEME MODELE DE LA CUISSON DES GATEAUX. IV. L'ECOULEMENT DE LA MOUSSE DANS LES PATES A GATEAUX (fr)
- Author
- MIZUKOSHI M
KAO CORP., TOKYO RES. LAB./SUMIDA-KU/JPN - Source
- CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 399-402; BIBL. 18 REF.; 7 FIG./1 TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- GATEAU PATE TEXTURE QUALITE PROPRIETE RHEOLOGIQUE RHEOLOGIE EMULSIFIANT SILOXANE POLYMERE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- CAKE PASTE TEXTURE QUALITY RHEOLOGICAL PROPERTIES RHEOLOGY EMULSIFIER POLYSILOXANE FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0447322
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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