Microwave heating of baked dough products with simultaneous heat and moisture transfer
- 31 December 1993
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 19 (4) , 319-339
- https://doi.org/10.1016/0260-8774(93)90023-d
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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