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Influence of electrical and hybrid heating on bread quality during baking
Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. T...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2014
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486552/ https://ncbi.nlm.nih.gov/pubmed/26139913 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1478-4 |
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