Exploring the influence of ohmic heating on the action of baking powders and pound cake textural properties
Ohmic heating (OH) involves application of an electric field to a conductive material, causing internal heat generation through resistance. This technology offers novel possibilities for the food industry, yet, its application within the baking industry has been minimally explored. At present, indus...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225002045 |
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