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Effects of oven humidity on foods baked in gas convection ovens

Author:
Xue, J., Lefort, G., Walker, C.E.
Source:
Journal of food processing and preservation 2004 v.28 no.3 pp. 179-200
ISSN:
0145-8892
Subject:
water content, breads, cakes, cookies, baking, convection ovens, relative humidity, water activity, heat transfer, temperature, air flow, velocity, baking quality, volume, weight, color, texture, food service, heat transfer coefficient, sorption isotherms, firmness
Agid:
1546525