Found: 2
Select item for more details and to access through your institution.
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
- By:
- Publication type:
- Article
Modelling of the Sorption Isotherms and Determination of the Isosteric Heat of Split Pistachios, Pistachio Kernels and Shells.
- Published in:
- Czech Journal of Food Sciences, 2018, v. 36, n. 3, p. 268, doi. 10.17221/460/2016-CJFS
- By:
- Publication type:
- Article