PREMISELE TEORETICE ALE MODELĂRII MATEMATICE A PROCESULUI DE COACERE A PÂINII
The industrial practice in bread making is to bake bread in an oven that is controlled at a constant temperature. Due to the oven structure, the bread effectively experiences four major temperature zones. On the other hand, temperature in each zone is the dominating factor on the baking mechanisms i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2009-12-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/3515 |