Fundamentals of food baking processes

Author:

Baldino Noemi,Lupi Francesca Romana,Gabriele Domenico

Publisher

Elsevier

Reference22 articles.

1. Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment;Angioloni;J. Cereal Sci.,2005

2. Drying of sausages made from the meat of black and white pigs: numerical modeling and structural investigation;Baldino;Dry. Technol.,2017

3. Modeling of baking behavior of semi-sweet short dough biscuits;Baldino;Innov. Food Sci. Emerg. Technol.,2014

4. Use of mathematical modelling of dough biscuits baking behaviour;Baldino,2020

5. Properties of short-dough biscuits in relation to structure;Baltsavias;J. Cereal Sci.,1999

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