Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics-Reference-Cited by-同舟云学术

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Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

Published:2016-10 Issue: Volume:100 Page:401-411
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Zhang Lu,Putranto Aditya,Zhou Weibiao,Boom Remko M.,Schutyser Maarten A.I.,Chen Xiao Dong

Funder

National High Technology Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference25 articles.

1. Modelling Drying Processes: A Reaction Engineering Approach;Chen,2013

2. Moisture transport across porcine skin: experiments and implementation of diffusion-based models;Kar;Int. J. Healthcare Technol. Manage.,2010

3. Modeling of moisture transport across porcine skin using reaction engineering approach and examination of feasibility of the two phase approach;Kar;Chem. Eng. Commun.,2011

4. Color measurement in La*b* units from RGB digital images;León;Food Res. Int.,2006

5. Bread crust thickness measurement using digital imaging and L a b colour system;Mohd Jusoh;J. Food Eng.,2009

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