Browsing by Author "Najafabadi, L. Izadi"

Browsing by Author "Najafabadi, L. Izadi"

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  • Najafabadi, L. Izadi; Hamdami, N.; Le-Bail, A.; Monteau, J. Y.; Keramat, J. (JKUAT, 2018-02-20)
    The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product . The heating rate could alter the starch properties during gelatinization ...

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