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Influence of electrical and hybrid heating on bread quality during baking

N Chhanwal1, P N Ezhilarasi1, D Indrani2

  • 1Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Acadamy of Scientific and Innovative Research, CSIR-CFTRI Campus, Mysore, India.

Journal of Food Science and Technology
|July 4, 2015
PubMed

Keywords:
BreadCrumb firmnessHybrid heating ovenInfrared heatingVolume rise

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