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EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS1.

• Authors : XUE, J.; LEFORT, G.; WALKER, C. E.

Subjects: GAS ovens; BAKED products; HUMIDITY

• Source: Journal of Food Processing & Preservation; 2004, Vol. 28 Issue 3, p179-200, 22p

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EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS1.

• Authors : XUE, J.¹; LEFORT, G.¹; WALKER, C. E.¹

Subjects: *GAS ovens; *BAKED products; *HUMIDITY

• Source: Journal of Food Processing & Preservation. 2004, Vol. 28 Issue 3, p179-200. 22p.

Record details

EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS1.

• Authors : XUE, J.¹; LEFORT, G.¹; WALKER, C. E.¹

• Source: Journal of Food Processing & Preservation. 2004, Vol. 28 Issue 3, p179-200. 22p.

Record details

EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS1.

• Authors : XUE, J.¹; LEFORT, G.¹; WALKER, C. E.¹

Subjects: *GAS ovens; *BAKED products; *HUMIDITY

• Source: Journal of Food Processing & Preservation. 2004, Vol. 28 Issue 3, p179-200. 22p.

Record details

EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS1.

• Authors : XUE, J.¹; LEFORT, G.¹; WALKER, C. E.¹

Subjects: *FOOD service; GAS ovens; BAKED products

• Source: Journal of Food Processing & Preservation. 2004, Vol. 28 Issue 3, p179-200. 22p.

Record details

IDENTIFICATION OF IMPORTANT PRODUCTION VARIABLES AFFECTING HARD PRETZEL QUALITY.

• Authors : Yao, N.; Floros, J. D.; Seetharaman, K.

Subjects: RAW materials; MANUFACTURING processes; PRETZELS

• Source: Journal of Food Quality; Jun2005, Vol. 28 Issue 3, p222-244, 23p, 1 Diagram, 7 Charts, 6 Graphs

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PHYSICAL AND SENSORY CHARACTERISTICS OF NO-SUGAR-ADDED/LOW-FAT MUFFIN.

• Authors : Khouryieh, Hanna A.; Aramouni, Fadi M.; Herald, Thomas J.

Subjects: MUFFINS; BAKED products; XANTHAN gum

• Source: Journal of Food Quality; Oct2005, Vol. 28 Issue 5/6, p439-451, 13p, 4 Charts

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THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT.

• Authors : Alpaslan, Mehmet; Hayta, Mehmet

Subjects: BAKED products; FLAXSEED; SOY flour

• Source: Journal of Food Quality; Dec2006, Vol. 29 Issue 6, p617-627, 11p, 3 Charts

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EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS.

• Authors : Koyuncu, Özkan; Giçli, Nermin Bil; Elgün, Adem

Subjects: DOUGH; BAKED products; FLOUR

• Source: Journal of Food Quality; Apr2008, Vol. 31 Issue 2, p156-172, 17p, 2 Charts, 10 Graphs

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MOISTURE ADSORPTION BEHAVIOR OF BISCUITS FORMULATED USING WHEAT, OATMEAL AND PASSION FRUIT FLOUR.

• Authors : SAMPAIO, ROMILDO M.; MARCOS, SISSI K.; MORAES, IZABEL C. F.

Subjects: MOISTURE; ADSORPTION; BISCUITS

• Source: Journal of Food Processing & Preservation; Feb2009, Vol. 33 Issue 1, p105-113, 9p, 1 Chart, 2 Graphs

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