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

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

44

Citations

0

References

1988

Year

U. de Vries, P. Sluimer, A.H. Bloksma, Wageningen Bread Inst.

Unknown Venue

Heat Transfer ProcessEngineeringTransport PhenomenaRheologyQuantitative ModelFood EngineeringThermal ModelingThermodynamicsHeat TransferThermal ProcessingThermal EngineeringThermal EnergyHeat Transport

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