Calculation of time of a batch of bakery products
The present work puts forward methods for calculating the duration of a batch of bakery products, as well as closely related kinetics of crust formation process. The proposed methods cover a wide range of usage and can be employed for all kinds of baked products.
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2012-10-01
|
| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/81 |