Print Email Facebook Twitter Heat transfer in dough during the baking of bread Title Heat transfer in dough during the baking of bread Author Sluimer, P. Centraal Instituut voor Voedingsonderzoek TNO Contributor Morton, I.D. (editor) Publication year 1987 Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:5619c2be-7eed-4fc2-8751-11689326c02d TNO identifier 549795 Source Cereals in a European Context. First European conference on Food Science and technology, 355-363 Series Instituut voor Graan, Meel en Brood Mededeling nr. 563 Bibliographical note Hoofdstuk 7.5 Document type conference paper Files To receive the publication files, please send an e-mail request to TNO Library.