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Thermal conductivity measurements of a traditional fermented dough in the frozen state

✍ Scribed by Seher Kumcuoglu; Sebnem Tavman; Paul Nesvadba; Ismail Hakki Tavman

Book ID: 108171165
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 103 KB
Volume: 78
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2005.12.020

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