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...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2011
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/77594/1/FK%202011%2042%20ir.pdf http://psasir.upm.edu.my/id/eprint/77594/ |
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