Kinetics of crust formation during conventional French...

Journal of Cereal Science 2012 / 09 Vol. 56; Iss. 2

Kinetics of crust formation during conventional French bread baking

Della Valle, G., Chiron, H., Jury, V., Raitière, M., Réguerre, A.-L.
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Volume:
56
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2012.05.004
Date:
September, 2012
File:
PDF, 504 KB
english, 2012
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