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Kinetics of the crust thickness development of bread during baking

Alireza Soleimani Pour-Damanab1, A Jafary1, Sh Rafiee1

  • 1Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture Engineering and Technology, University of Tehran, Karaj, Iran.

Journal of Food Science and Technology
|September 24, 2015
PubMed

Keywords:
Bread bakingComputer visionCrust thicknessMathematical modelMoisture ratio

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