Previous Article Next Article Table of Contents Journal of Food Engineering, Vol.234, 117-117, 2018 DOI10.1016/j.jfoodeng.2018.04.018 Export Citation Characterization of dough baked via blue laser (vol 232, pg 56, 2018) Blutinger JD, Meijers Y, Chen PY, Zheng CX, Grinspun E, Lipson H Please enable JavaScript to view the comments powered by Disqus.
