The Production of Acceptable Baked products in the Electronic Oven
The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated by a taste panel and by objective tests. The results of both tests supported each other. The best bottom pie crust had an extra tablespoon of liquid a...
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| Format: | Others |
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DigitalCommons@USU
1971
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| Online Access: | https://digitalcommons.usu.edu/etd/5085 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6125&context=etd |