Modeling of heat and mass transfer during baking of biscuits

Journal of Food Processing and Preservation

Volumn 28, Issue 6, 2004, Pages 417-432

  Sosa Morales, Maria Elena ^a   Guerrero Cruz, Gabriela ^a   Gonzalez Loo, Hugo ^b   Velez Ruiz, Jorge F ^a  

^a UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^b Pabisan SA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

BAKING INDUSTRY; COMMERCIALIZATION; FREEZERS; MICROWAVE BAKING;

DIFFUSION; FREEZING; HEAT TRANSFER; MARKETING; MASS TRANSFER; MICROWAVE OVENS; MOISTURE; VISCOSITY;

FOOD PRODUCTS;

BAKERY PRODUCTS; BAKING; DIFFUSION; HEAT TRANSFER; MASS TRANSFER; MELTING POINT; MICROWAVE OVENS; MOISTURE CONTENT;

EID: 17244366836     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.23050.x     Document Type: Review

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