Advances in heat transfer unit operations: Baking and freezing in bread making

Agricultura y biología

• baking 86%
• heat transfer 85%
• breads 77%
• freezing 68%
• equipment design 16%
• mass transfer 12%
• industrial applications 11%
• cold storage 11%
• product quality 10%
• fluid mechanics 10%
• mathematical models 10%
• engineering 9%
• shelf life 9%
• physical properties 8%
• fermentation 7%
• temperature 4%
• methodology 2%

Medicina y ciencias biológicas

• Bread 100%
• Freezing 78%
• Hot Temperature 60%
• Equipment Design 15%
• Hydrodynamics 12%
• Fermentation 11%
• Cold Temperature 9%
• Temperature 7%

Ingeniería y ciencia de los materiales

• Freezing 84%
• Heat transfer 51%
• Surface phenomena 20%
• Cold storage 18%
• Fermentation 14%
• Fluid dynamics 13%
• Thermodynamic properties 12%
• Industrial applications 11%
• Mass transfer 11%
• Temperature 5%