Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 555–562, March 2003
How to Cite
Guillard, V., Broyart, B., Bonazzi, C., Guilbert, S. and Gontard, N. (2003), Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content. Journal of Food Science, 68: 555–562. doi: 10.1111/j.1365-2621.2003.tb05711.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020295 Submitted 5/13/02, Revised 7/7/02, Accepted 7/18/02, Received 7/26/02
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