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Calculation of time of a batch of bakery products
The present work puts forward methods for calculating the duration of a batch of bakery products, as well as closely related kinetics of crust formation process. The proposed methods cover a wide range of usage and can be employed for all kinds of baked products.
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Russo |
| Publicado: |
Voronezh state university of engineering technologies
2012-10-01
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| Colección: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Materias: | |
| Acceso en línea: | https://www.vestnik-vsuet.ru/vguit/article/view/81 |
| Etiquetas: |
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