Thermal conductivity measurements of a traditional fermented dough in the frozen state

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 1079-1082

  Kumcuoglu, Seher ^a   Tavman, Sebnem ^a   Nesvadba, Paul ^a,b   Tavman, Ismail Hakki ^c  

^a EGE UNIVERSITY   (Turkey)

^b Rubislaw Consulting Limited   (United Kingdom)

^c DOKUZ EYLUL UNIVERSITY   (Turkey)

Author keywords

Dugh; Frozen dough; Tarhana; Thermal conductivity; Thermal properties

Indexed keywords

ELECTRIC CONDUCTIVITY MEASUREMENT; PROBES; THERMODYNAMIC PROPERTIES;

CONDUCTIVITY MEASUREMENTS; DUGH; EMPIRICAL EQUATIONS; FERMENTED FOODS; FROZEN DOUGHS; TARHANA; TEMPERATURE RANGE; THERMAL CONDUCTIVITY MEASUREMENTS;

THERMAL CONDUCTIVITY;

EID: 34347207352     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.020     Document Type: Article

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