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water s interaction

Catalogue: GRDC Final Reports
Scoring system for assessing char siew bao quality.. Effects of water addition, sugar, and sponge mixing time on char siew bao quality attributes, expressed as regression equation coefficients Regression equation coefficient from corresponding fitted model.. Response surface plots for textural quality attributes as a function of water addition (% Farinograph water absorption, FWA), sugar (% flour weigh), and sponge mixing time (% Farinograph dough development time, FDDT)..
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