| 1 |
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure
Lucas T, Collewet G, Bousquieres J, Deligny C
Journal of Food Engineering, 237, 194, 2018 |
| 2 |
Effect of the number of fat layers on expansion of Danish pastry during proving and baking
Deligny C, Lucas T
Journal of Food Engineering, 158, 113, 2015 |
| 3 |
Quantitative fit of a model for proving of bread dough and determination of dough properties
Cordoba A
Journal of Food Engineering, 96(3), 440, 2010 |
| 4 |
Analyzing safety properties of hybrid processing systems: A case study on an industrial evaporator
Sonntag C, Lohmann S, Volker A, Engell S
Journal of Process Control, 18(9), 885, 2008 |
| 5 |
A new method for continuous assessment of CO2 released from dough baked in ventilated ovens
Lucas T, Le Ray D, Peu P, Wagner M, Picard S
Journal of Food Engineering, 81(1), 1, 2007 |
| 6 |
Impact of selected process parameters on crust flaking of frozen partly baked bread
Le Bail A, Monteau JY, Margerie F, Lucas T, Chargelegue A, Reverdy Y
Journal of Food Engineering, 69(4), 503, 2005 |
