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 ...