Thermal conductivity of french bread during baking (2001)
Source: Abstracts. Conference titles: World Congress of Food Science and technology. Unidade: EP
Subjects: CONDUÇÃO DO CALOR, ENGENHARIA DE ALIMENTOS, FENÔMENOS DE TRANSPORTE, PADARIAS, PANIFICAÇÃO, PÃO, TRANSFERÊNCIA DE CALOR
ABNT
QUEIROZ, Gilmar Michel e TADINI, Carmen Cecília. Thermal conductivity of french bread during baking. 2001, Anais.. Seoul: KoSFoST; IUFoST, 2001. . Acesso em: 31 ago. 2024.APA
Queiroz, G. M., & Tadini, C. C. (2001). Thermal conductivity of french bread during baking. In Abstracts. Seoul: KoSFoST; IUFoST.NLM
Queiroz GM, Tadini CC. Thermal conductivity of french bread during baking. Abstracts. 2001 ;[citado 2024 ago. 31 ]Vancouver
Queiroz GM, Tadini CC. Thermal conductivity of french bread during baking. Abstracts. 2001 ;[citado 2024 ago. 31 ]