Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

10.1016/j.jfoodeng.2004.02.018

Saved in:
Bibliographic Details
Main Authors: Therdthai, N., Zhou, W., Adamczak, T.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Baking
Bread
CFD
Modelling
Starch gelatinisation
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76972
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore

Internet

http://scholarbank.nus.edu.sg/handle/10635/76972

Similar Items