Author:
Ureta María Micaela,Olivera Daniela F.,Salvadori Viviana O.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference28 articles.
1. Ahrné, L., Andersson, C., Floberg, P., Rosén, J., & Lingnert, H. (2007). Effect of crust temperature and water content on acrylamide formation during baking of white bread: steam and falling temperature baking. LWT - Food Science and Technology, 40, 1708–1715.
2. Andresen, M.S. (2013). Experimentally supported mathematical modeling of continuous baking processes. PhD Thesis, Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Lyngby, Dinamarca.
3. Baik, O. D., Sablani, S. S., Marcotte, M., & Castaigne, F. (1999). Modeling the thermal properties of a cup cake during baking. Journal of Food Science, 64, 295–299.
4. Bikard, J., Coupez, T., Della Valle, G., & Vergnes, B. (2012). Simulation of bread making process using a direct 3D numerical method at microscale: analysis of baking step. International Journal of Material Forming, 5, 11–24.
5. Bonacina, C., Comini, G., Fasano, A., & Primicerio, M. (1973). Numerical solution of phase-change problems. International Journal of Heat and Mass Transfer, 16, 1825–1832.
Cited by
16 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献