Quality and textural behaviour of par-baked and rebaked cake during prolonged storage

International Journal of Food Science and Technology

Volumn 44, Issue 1, 2009, Pages 93-99

  Karaoǧlu, Mehmet Murat ^a   Kotancilar, Halis Gürbüz ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Cake; Par baking; Rebaking; Storage; Textural changes

Indexed keywords

EID: 57649116168     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01650.x     Document Type: Article

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