Effect of the amount of steam during baking on bread crust features and water diffusion - Concepedia

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Effect of the amount of steam during baking on bread crust features and water diffusion

73

Citations

15

References

2011

Year

Rossana Altamirano‐Fortoul, Alain Le‐Bail, Sylvie Chevallier, Cristina M. Rosell

Journal of Food Engineering

Bread Crust FeaturesWater Diffusion

References

	Year	Citations

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