Open AccessTextural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake
Author(s) -
Ala’a H. AlMuhtaseb
Publication year - 2012
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000209
Subject(s) - food science , microwave , convection , materials science , meteorology , chemistry , geography , computer science , telecommunications
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom