Comparative study of different bread baking methods: Combined ohmic – infrared, ohmic – conventional, infrared – conventional, infrared, and conventional heating

Autor:	Paiam Negahdar Panirani, Hosain Darvishi, Adel Hosainpour, Nasser Behroozi-Khazaei
Rok vydání:	2023
Předmět:	General Chemistry Industrial and Manufacturing Engineering Food Science
Zdroj:	Innovative Food Science & Emerging Technologies. 86:103349
ISSN:	1466-8564
DOI:	10.1016/j.ifset.2023.103349
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::567e8ea320c47d0469eb6c8499b5cd95 https://doi.org/10.1016/j.ifset.2023.103349 Zobrazit plný text záznamu Full Text from ScienceDirect