BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES

被引：85

作者：

HWANG, MP ^{[1
]}

HAYAKAWA, KI ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06563.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1400 / &

共 9 条

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[2]

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[3]

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[4]

Perry J. H., 1963, CHEM ENGINEERS HDB

[5]

ROSS IJ, 1960, THESIS PURDUE U

[6] INDIVIDUAL HEAT-TRANSFER MODES IN BAND OVEN BISCUIT BAKING [J].

STANDING, CN .

[7] SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES [J].

SUZUKI, K ;

KUBOTA, K ;

HASEGAWA, T ;

HOSAKA, H .

[8]

THOMPSON RA, 1967, T ASAE, V11, P582

[9]

Wratten F. T., 1969, Transactions. American Society of Agricultural Engineers, V12, P801