Flavor development in microwave vs. conventionally baked cake

C B Whorton, G A Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationThermal Generation of Aromas
EditorsT H Parliment, C T Ho, R C McGorrin
PublisherACS Symposium Series No. 409
Pages526-532
StatePublished - 1989

Cite this

Whorton, C. B., & Reineccius, G. A. (1989). Flavor development in microwave vs. conventionally baked cake. In T. H. Parliment, C. T. Ho, & R. C. McGorrin (Eds.), Thermal Generation of Aromas (pp. 526-532). ACS Symposium Series No. 409.