1. Water activity and moisture content of dough and bread;Czuchajowska;Cereal Chemistry,1989
2. A quantitative model for heat transport in dough and crumb during baking;De Vries,1989
3. Heat and mass transfer in part-baked bread during freezing;Hamdami;Food Research International,2004
4. Le Bail, A., Monteau, J. Y., Lucas, T., Chargelegue, A., & Reverdy, Y. (in press). Impact of selected process parameters crust flaking of frozen part baked bread. Journal of Food Engineering
5. Spatial investigation of the non-frozen water distribution in frozen foods using NMR SPRITE;Lee;Journal of Food Science,2002