Heat transfer to a model dough product during mixed regime thermal processing

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 80, Issue 3, 2002, Pages 183-192

  Yong, Y P ^a   Emery, A N ^a   Fryer, P J ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Dough; Heat transfer; Thermal properties

Indexed keywords

EID: 0036751825     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030802760309205     Document Type: Article

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