A quantitative model for heat transport in dough and crumb during baking

conference paper


Vries, U. de

Sluimer, P.

Bloksma, A.H.
TNO Identifier
560738
Repository link
https://resolver.tno.nl/uuid:25728ea8-3a92-49c6-88c2-ed0f2de4ea88
Source title
Cereal Science and technology, Ystad, Sweden
Pages
174-188
Files
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