Effects of amount of batter in baking cup on muffin quality

International Journal of Food Engineering

Volumn 11, Issue 5, 2015, Pages 629-640

  Dizlek, Halef ^a  

^a OSMANIYE KORKUT ATA UNIVERSITY   (Turkey)

Author keywords

baking cup; batter weight; muffin; quality; volume

Indexed keywords

IMAGE QUALITY; PHYSICOCHEMICAL PROPERTIES;

BAKING CUP; BATTER WEIGHT; MUFFIN; OVERALL ACCEPTABILITY; QUALITY CHARACTERISTIC; SENSORY PROPERTIES; SHRINKAGE VALUE; VOLUME;

BAKERIES;

EID: 84944320805     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2015-0066     Document Type: Article

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