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Surface tension of baked food batter measured by the maximum bubble pressure method

1991

Sasaki, K. (Ochanomizu Univ., Tokyo (Japan)) | Shimiya, Y. | Hatae, K. | Shimada, A.

AGROVOC Keywords
amasadura baking cuisson au four espuma foams harina de trigo ingredientes ingredients jellification kneading mousse pression pressure surface tension tension superficielle wheat flour
Bibliographic information
Volume 55 Issue 5 ISSN 0002-1369
Pagination
pp. 1273-1279
Other Subjects
Eggs/ sucrose; Oeuf/ saccharose; Gelification; Farine de ble; Coccion al horno; Huevos/ sucrosa; Tension de la superficie; Gelificacion; Petrissage; Presion; Ingredient
Language
English
Note
Summary (En)
2 tables; 7 fig.; 17 ref.
Type
Summary
1994-08-15
AGRIS AP
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