## Abstract Baking is a complex process where a temperature gradient occurs within the product as a result of simultaneous heat and mass transfers. This behaviour makes the physical parameters (baking temperature and product dimensions) as effective as the chemical parameters on the rate of acrylam
Effect of radiofrequency heating on acrylamide formation in bakery products
β Scribed by Monica Anese; Silvia Sovrano; Renzo Bortolomeazzi
- Book ID
- 105899763
- Publisher
- Springer
- Year
- 2007
- Tongue
- English
- Weight
- 273 KB
- Volume
- 226
- Category
- Article
- ISSN
- 0044-3026
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