PDF-ISSN scientific note FTB Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs Ismail Sait Dogan Department of Food Engineering College of Agriculture Yuzu
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Published 2015-02-23 | 6374 Views
Doughs were stored at 4 57520C for 6 weeks and at 18 57520C for 6 months respectively Physical characteristics of the biscuit samples such as spread baking loss
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