Baking of bread with ohmic heating technology; a review proposing new horizons for crust less bread with low energy demand

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https://hal.archives-ouvertes.fr/hal-02357483
Contributor : Olivier Rouaud <>
Submitted on : Sunday, November 10, 2019 - 11:37:36 AM
Last modification on : Monday, November 11, 2019 - 1:23:09 AM

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  • HAL Id : hal-02357483, version 1

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Timothée Gally, Alain Le-Bail, Olivier Rouaud, Vanessa Jury. Baking of bread with ohmic heating technology; a review proposing new horizons for crust less bread with low energy demand. 12th International Congress on Engineering and Food, (ICEF12), Jun 2015, Québec-City, Canada. ⟨hal-02357483⟩

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