1. Modellazione del processo di panificazione. 2: Cottura;De Cindio;Ind. Alim.,1986
2. Water-loss rates and temperatures profiles of cakes of different starch content baked in a controlled environment oven;Gordon;Cereal Chem.,1979
3. Apparent thermophysical constants for thermal and mass exchanges of cookies undergoing commerical baking processes;Hayakawa;Lebensm. - Wiss.u. - Technol.,1981
4. Component interaction during heating and storage of baked products;Hoseney,1985