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关键词
书目信息
页码
pp. 1273-1279
其它主题
Eggs/ sucrose; Oeuf/ saccharose; Gelification; Farine de ble; Coccion al horno; Huevos/ sucrosa; Tension de la superficie; Gelificacion; Petrissage; Presion; Ingredient
语言
英语
注释
Summary (En)
2 tables; 7 fig.; 17 ref.
类型
Summary
1994-08-15
AGRIS AP