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Effects of oven humidity on foods baked in gas convection ovens
- Xue, J., Lefort, G., Walker, C.E.
- Journal of food processing and preservation 2004 v.28 no.3 pp. 179-200
- 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