Thermophysical properties evolution of French partly baked bread during freezing

Food Research International

Volumn 37, Issue 7, 2004, Pages 703-713

  Hamdami, Nasser ^a,b   Monteau, Jean Yves ^b   Le Bail, Alain ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b Universite de Nantes   (France)

Author keywords

Bread; Freezing; Porous media; Thermophysical properties

Indexed keywords

ENTHALPY; FREEZING; MATHEMATICAL MODELS; POROUS MATERIALS; SPECIFIC HEAT; THERMAL CONDUCTIVITY;

BAKING;

FOOD PRODUCTS;

EID: 2942735568     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.02.017     Document Type: Article

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