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OC8:Water vapour permeability of bread crust is key to crispness retention, Anita HIRTE, Rob J. Hamer, Juliën A. Voogt, Marcel B.J. Meinder, and Cristina ... › do...

Permeability of crust is key to crispness retention

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by anita-hirte ... time: crispness of bread by analysing acoustic prop- Permeability of crust is key to crispness Anita Hirte a,b, Rob J. Hamer a,b, ...

ROB CSONGOR - PDF documents

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13:50 anita hirte, rob j. hamer, marcel b.j. meinders, cristina primo-martín: permeability... csongor sovány, livia simon-sarkadi, gábor kocsy: role. pdf Report ...

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Dokumente zum Namen Anita Hirte

Documentation

Permeability of crust is key to crispness retention

ROB CSONGOR - PDF documents