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Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity.

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Author(s): Zhang, L.^1,2 (AUTHOR); Doursat, C.³ (AUTHOR); Vanin, F. M.^1,2 (AUTHOR); Flick, D.³ (AUTHOR); Lucas, T.^1,2 (AUTHOR)
Source:
Drying Technology. 2017, Vol. 35 Issue 12, p1506-1517. 12p. 2 Charts, 8 Graphs.

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