Factors affecting cake firmness an cake moisture content as evaluaterd by response surface methodology

Seppo Lahtinen, Marko Levola, Kirsi Jouppila, Hannu Olavi Salovaara

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Lahtinen, S., Levola, M., Jouppila, K. & Salovaara, H. 1998. Factors affecting cake firmness an cake moisture content as evaluaterd by response surface methodology. Cereal Chem. 75: 547-550.
Original languageFinnish
JournalCereal Chemistry
Volume75
Pages (from-to)547-550.
ISSN0009-0352
Publication statusPublished - 1998
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 416 Food Science

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