The predictive power of batter rheological properties on cake聽quality聽-聽The effect of pregelatinized flour, leavening acid type and mixing time

著录项

• 来源
  《Journal of Cereal Science》 |2017年第2017期|共9页
• 作者

  Maria Christaki; Pieter Verboven; Tim Van Dyck; Bart Nicola茂; Peter Goos; Johan Claes;

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• 作者单位

  Lab4Food Faculty of Engineering Technology Department of Microbial and Molecular Systems University of Leuven;

  Division of Mechatronics Biostatistics and Sensors Department of Biosystems University of Leuven;

  Lab4Food Faculty of Engineering Technology Department of Microbial and Molecular Systems University of Leuven;

  Division of Mechatronics Biostatistics and Sensors Department of Biosystems University of Leuven;

  Division of Mechatronics Biostatistics and Sensors Department of Biosystems University of Leuven;

  Lab4Food Faculty of Engineering Technology Department of Microbial and Molecular Systems University of Leuven;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 农作物;
• 关键词

  Cake ingredients; Mixing time; Rheology; Texture;

  机译：蛋糕成分;混合时间;流变学;纹理;