Thermophysical and transport properties of bread products during baking and freezing

María Elena Vargas-Ugalde; Evangelina García-Armenta; Liliana Alamilla-Beltrán; Gustavo F. Gutiérrez-López; Maribel Cornejo-Mazón

doi:10.1201/9781315374543

Thermophysical and transport properties of bread products during baking and freezing

María Elena Vargas-Ugalde, Evangelina García-Armenta, Liliana Alamilla-Beltrán, Gustavo F. Gutiérrez-López, Maribel Cornejo-Mazón

Escuela Nacional de Ciencias Biológicas (ENCB)

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	147-171
Number of pages	25
ISBN (Electronic)	9781466504790
ISBN (Print)	9781466504790
DOIs	https://doi.org/10.1201/9781315374543
State	Published - 3 Oct 2016

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10.1201/9781315374543

Cite this

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Thermophysical and transport properties of bread products during baking and freezing. / Vargas-Ugalde, María Elena; García-Armenta, Evangelina; Alamilla-Beltrán, Liliana et al.
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making. CRC Press, 2016. p. 147-171.

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

TY - CHAP

T1 - Thermophysical and transport properties of bread products during baking and freezing

AU - Vargas-Ugalde, María Elena

AU - García-Armenta, Evangelina

AU - Alamilla-Beltrán, Liliana

AU - Gutiérrez-López, Gustavo F.

AU - Cornejo-Mazón, Maribel

PY - 2016/10/3

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BT - Advances in Heat Transfer Unit Operations

PB - CRC Press

ER -

Thermophysical and transport properties of bread products during baking and freezing

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