검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Modeling of simultaneous heat and mass transfer during convective oven ring cake baking Sakin-Yilmazer M, Kaymak-Ertekin F, Ilicali C Journal of Food Engineering, 111(2), 289, 2012 |
| 2 |
Evolution of bubble size distribution in baked foods Deshlahra P, Mehra A, Ghosal D Journal of Food Engineering, 93(2), 192, 2009 |
| 3 |
Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking Sakin M, Kaymak-Ertekin F, Ilicali C Journal of Food Engineering, 83(3), 463, 2007 |
| 4 |
Lumped model for sponge cake baking during the "crust and crumb" period Lostie M, Peczalski R, Andrieu J Journal of Food Engineering, 65(2), 281, 2004 |
| 5 |
Neural networks for predicting thermal conductivity of bakery products Sablani SS, Baik OD, Marcotte M Journal of Food Engineering, 52(3), 299, 2002 |
| 6 |
Study of sponge cake batter baking process. II. Modeling and parameter estimation Lostie M, Peczalski R, Andrieu J, Laurent M Journal of Food Engineering, 55(4), 349, 2002 |