Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts
Article first published online: 13 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 9, pages E224–E230, September 2012
How to Cite
Melito, H. S. and Farkas, B. E. (2012), Impact of Infrared Finishing on the Mechanical and Sensorial Properties of Wheat Donuts. Journal of Food Science, 77: E224–E230. doi: 10.1111/j.1750-3841.2012.02847.x
- Issue published online: 7 SEP 2012
- Article first published online: 13 AUG 2012
- MS 20111532 Submitted 12/22/2011, Accepted 6/8/2012.
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