Quality Attributes of Muffins: Effect of Baking Operative Conditions

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 463-470

  Ureta, María Micaela ^a   Olivera, Daniela F ^a,b   Salvadori, Viviana O ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Browning index; Crumb density; Moisture content; Porosity

Indexed keywords

MOISTURE DETERMINATION; OVENS; POROSITY;

BAKED PRODUCT; BROWNING INDEX; CORE TEMPERATURE; JOINT ANALYSIS; LOGISTIC MODELS; OVEN TEMPERATURE; QUALITY ATTRIBUTES; TEXTURAL PROPERTIES;

MOISTURE;

EID: 84911003979     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1047-7     Document Type: Article

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