Corrigendum to “Characterization of dough baked via blue laser” [J. Food Eng. 232 (2018) 56–64]
| Autor: | Blutinger, Jonathan David, Meijers, Yorán, Chen, Peter Yichen, Zheng, Changxi, Grinspun, Eitan, Lipson, Hod |
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| Zdroj: | In Journal of Food Engineering October 2018 234:117-117 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect