Journal

Article
Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends
Journal
CEREAL CHEMISTRY (ISSN: 00090352)
Volume
91
Issue
5
Year
กันยายน 2014
Page
425-430
Class
นานาชาติ
DOI
10.1094/CCHEM-11-13-0235-R
Related Link
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