Role of the Crust Formation on Local Expansion During Bread Baking

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 241-250

  Wagner, M ^a,b,c   Zhang, L ^a   Quellec, S ^a   Doursat, C ^b,c   Flick, D ^b,c   Trystram, G ^b,c   Lucas, T ^a  

^a CEMAGREF   (France)

^b Université Paris Saclay   (France)

^c AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EXPANSION; FOOD PRODUCTS; GELATION; SIGNAL SYSTEMS; VOID FRACTION;

ANALYSIS OF SIMULATIONS; CRUST FORMATIONS; HEAT AND MASS TRANSPORTS; KNOWLEDGE MODEL; LOCAL EXPANSION; MRI (MAGNETIC RESONANCE IMAGING); POROUS STRUCTURES; SIMULATED RESULTS;

MAGNETIC RESONANCE IMAGING;

EID: 84902221131     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50028-6     Document Type: Chapter

References (13)

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