검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
The effect of moisture content on short infrared absorptivity of bread dough Dessev T, Jury V, Le-Bail A Journal of Food Engineering, 104(4), 571, 2011 |
| 2 |
Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread Le-bail A, Dessev T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V Journal of Food Engineering, 105(2), 379, 2011 |
| 3 |
Energy demand for selected bread making processes: Conventional versus part baked frozen technologies Le-Bail A, Dessev T, Jury V, Zuniga R, Park T, Pitroff M Journal of Food Engineering, 96(4), 510, 2010 |