Thermophysical properties evolution of French partly baked...

Thermophysical properties evolution of French partly baked bread during freezing

Nasser Hamdami, Jean-Yves Monteau, Alain Le Bail
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Volume:
37
Year:
2004
Language:
english
DOI:
10.1016/j.foodres.2004.02.017
File:
PDF, 300 KB
english, 2004
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