Baking of flat bread in an impingement oven: An experimental study of heat transfer and quality aspects
10.1080/07373930802142614
Saved in:
Main Authors: | Banooni, S., Hosseinalipour, S.M., Mujumdar, A.S., Taheran, E., Bahiraei, M., Taherkhani, P. |
---|---|
Other Authors: | MECHANICAL ENGINEERING |
Format: | Article |
Published: |
2014
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/59614 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
Impingement heat transfer effects on baking of flat bread
by: Banooni, S., et al.
Published: (2014) -
Baking of flat bread in an impingement oven: Modeling and optimization
by: Banooni, S., et al.
Published: (2014) -
The effect of oven surface on bread colour development during baking process
by: Ibrahim, U.K., et al.
Published: (2014) -
Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven
by: Therdthai, N., et al.
Published: (2014) -
The development of an anemometer for industrial bread baking
by: Therdthai, N., et al.
Published: (2014)