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Heat and mass transfer properties of pizza during baking

Author:
Dumas, C., Mittal, G.S.
Source:
International journal of food properties 2002 v.5 no.1 pp. 161-177
ISSN:
1094-2912
Subject:
water content, pizza, baking, mass transfer, heat transfer, mathematical models, equations, convection ovens, food processing equipment, baking quality, temperature
Agid:
2019506