Thermal Conductivity of White Bread During Convective Heat Processing
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11071.x/fullpdf
Reference14 articles.
1. NUTRITIONAL AND SENSORY EVALUATION OF BREAD MADE FROM FERMENTED WHEAT MEAL AND CORN CHIPS MADE FROM FERMENTED CORN MEAL
2. D.R. Heldman, and D.P. Gorby, 1974 . Prediction of thermal conductivity in frozen foods. ASAE Microfiche No. 74-6017.
3. BULK DENSITIES OF COOKIES UNDERGOING COMMERCIAL BAKING PROCESSES
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