Characterization of cake batters by ultrasound measurements

Journal of Food Engineering

Volumn 89, Issue 4, 2008, Pages 408-413

  Gómez, Manuel ^a   Oliete, Bonastre ^a   García Álvarez, Javier ^b   Ronda, Felicidad ^a   Salazar, Jordi ^b  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Cake batter; Density; Quality control; Rheology; Ultrasound; Viscosity

Indexed keywords

ACOUSTIC IMPEDANCE; COLLOIDS; INDUSTRIAL ENGINEERING; PHYSICAL PROPERTIES; SUGAR (SUCROSE); SUGARS; ULTRASONIC MEASUREMENT; VISCOSITY;

(P ,P ,T) MEASUREMENTS; (PL) PROPERTIES; IN ORDER; LOW INTENSITY; MANUFACTURING PROCESSES; PHYSICAL CHARACTERISTICS; SUGAR CONTENTS; ULTRASOUND MEASUREMENTS; VOLUME INDEX;

ULTRASONICS;

EID: 47649091892     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.05.024     Document Type: Article

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