Thermal conductivity measurements of a traditional fermented dough in the frozen state

Journal of Food Engineering - Tập 78 - Trang 1079-1082 - 2007
Seher Kumcuoglu1, Sebnem Tavman1, Paul Nesvadba2, Ismail Hakki Tavman3
1Engineering Faculty, Food Engineering Department, Ege University, 35100, Bornova, Izmir, Turkey
2Rubislaw Consulting Limited, 15 Angusfield Avenue, Aberdeen AB15 6AR, UK
3Mechanical Engineering Department, Dokuz Eylul University, Bornova Izmir, Turkey

Tài liệu tham khảo

Anonymous, 2003

Tavman, 1999, Thermal conductivity of dairy products, Journal of Food Engineering, 41, 109, 10.1016/S0260-8774(99)00079-5

Tavman, 2002, Thermal Conductivity of Macaroni Products, 241