Ultrasound-aided mixing of sponge cake batter
The effect of ultrasound-assisted mixing of cake batter and its effect on baked cakes were studied. The Box-Behnken design was used to optimize the experimental condition of cake batter mixing. This involved three factors, i.e. mixing time, mixing speed and cake loading before conducting experiments...
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | الإنجليزية |
| منشور في: |
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/77594/1/FK%202011%2042%20ir.pdf |