Water Loss and Crust Formation during Bread Baking, I:...

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Drying Technology 2017 / 02

Water Loss and Crust Formation during Bread Baking, I: Interpretation Aided by Mathematical Models with Highlights on the Role of Local Porosity

Zhang, L., Doursat, C., Vanin, F. M., Flick, D., Lucas, T.
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Language:
english
Journal:
Drying Technology
DOI:
10.1080/07373937.2016.1260029
Date:
February, 2017
File:
PDF, 1.00 MB
english, 2017
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