Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process

Journal of Food Engineering

Volumn 83, Issue 2, 2007, Pages 219-228

  Segui L ^a   Barrera, C ^a   Oliver, L ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Baking; Breadmaking; SAFES; Starch

Indexed keywords

DATA REDUCTION; LIPIDS; MASS TRANSFER; QUALITY CONTROL; STARCH;

BREADMAKING; SYSTEMATIC APPROACH TO FOOD ENGINEERING SYSTEMS (SAFES);

FOOD PRESERVATION;

TRITICUM AESTIVUM;

EID: 34347401201     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.02.021     Document Type: Article

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