Effects of production by microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies)

Cereal Chemistry

Volumn 75, Issue 5, 1998, Pages 606-611

  Bernussi, A L M ^a   Chang, Y K ^b   Martinez Bustos F ^c  

^a Danone SA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Centro Universitario   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

CRACKS; MICROWAVE GENERATION; MICROWAVE HEATING; MOISTURE DETERMINATION; OVENS;

CONVENTIONAL BAKING; FACTORIAL DESIGN; HIGH POWER; MICROWAVE BAKING; MICROWAVE POWER; MICROWAVE-HEATING; MOISTURE GRADIENT; OVERALL QUALITY; POWER SETTINGS; PRODUCTS QUALITY;

MOISTURE;

EID: 0031696197     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.5.606     Document Type: Article

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