Title: Food engineering aspects of baking sweet goods Author: edited by M Le Maguer and P Jelen Location: Nasher: Elsevier Applied Science Publishers,
Food engineering aspects of baking sweet goods / edited by Sumnu Servet Gulum; Sahin, Serpil Pengarang/Penulis: Subjek: Baked products-Analysis; Food-
Food engineering aspects of baking sweet goods (pp 81-98) Boca Raton: CRC Press/Taylor Francis Group Sahin, S (2008) Cake batter rheology
(2001), while a review of the engineering aspects of heat transfer during baking can be emulsions and viscoelastic doughs in baked products (Dickinson,
(2008) Cake Batter Reheology In: Food Engineering Aspects of Baking Sweet Goods Servet G S and Serpil S pp 99–120, CRC Press Thomasson
bakery products, crust quality attributes as crispy texture and colour are the Sumnu, S G , Sahin, S (Eds), Food Engineering Aspects of Baking Sweet Goods
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