The effect of par-baking and frozen storage time on the quality of cup cake

International Journal of Food Science and Technology

Volumn 43, Issue 10, 2008, Pages 1778-1785

  Karaoǧlu, Mehmet Murat ^a   Kotancilar, Halis Gürbüz ^a   Gerçekaslan, Kamil Emre ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cake attributes; Frozen storage; Par baking; Physical properties; Texture

Indexed keywords

EID: 51649088383     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01698.x     Document Type: Article

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