Effect of baking in product quality and baking ovens

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Advances in Heat Transfer Unit Operations
Subtitle of host publication	Baking and Freezing in Bread Making
Publisher	CRC Press
Pages	189-212
Number of pages	24
ISBN (Electronic)	9781466504790
ISBN (Print)	9781466504790
DOIs	https://doi.org/10.1201/9781315374543
State	Published - 3 Oct 2016

Access to Document

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title = "Effect of baking in product quality and baking ovens",

author = "Josu{\'e} Pe{\~n}aloza-Espinosa and Georgina Calder{\'o}n-Dom{\'i}nguez and Jorge Chanona-P{\'e}rez and Farrera-Rebollo, {Reynold R.}",

year = "2016",

month = oct,

day = "3",

doi = "10.1201/9781315374543",

language = "Ingl{\'e}s",

isbn = "9781466504790",

pages = "189--212",

booktitle = "Advances in Heat Transfer Unit Operations",

publisher = "CRC Press",

}

TY - CHAP

T1 - Effect of baking in product quality and baking ovens

AU - Peñaloza-Espinosa, Josué

AU - Calderón-Domínguez, Georgina

AU - Chanona-Pérez, Jorge

AU - Farrera-Rebollo, Reynold R.

PY - 2016/10/3

Y1 - 2016/10/3

UR - http://www.scopus.com/inward/record.url?scp=85051006822&partnerID=8YFLogxK

U2 - 10.1201/9781315374543

DO - 10.1201/9781315374543

M3 - Capítulo

SN - 9781466504790

SP - 189

EP - 212

BT - Advances in Heat Transfer Unit Operations

PB - CRC Press

ER -