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Journal Articles Journal of Food Engineering Year : 1998

Predicting colour kinetics during cracker baking

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hal-02691749 , version 1 (01-06-2020)

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  • HAL Id : hal-02691749 , version 1
  • PRODINRA : 138725

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Bertrand Broyart, G. Trystram, Albert Duquenoy. Predicting colour kinetics during cracker baking. Journal of Food Engineering, 1998, 35, pp.351-368. ⟨hal-02691749⟩
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