Modeling of changes in spectral characteristics of bread crust during baking

Effect of the Amount of Steam during Baking on Bread Crust

the effect of e-64 on the developmental competence of sheep cocs during in vitro maturation

in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.

effectiveness of hedstroum files and rotary k3 instruments in removal of obturation materials during retreatment in curved canals

چکیده ندارد.

Moisture Transport and Diffusive Instability During Bread Baking

In this paper we study two related multiphase models for simultaneous heat and mass transfer process during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with the instantaneous phase change model used in the literature. We propose a reactiondiffusion model based on the Hertz-Knudsen equation, where the ph...

changes of crust and crumb firmness of part-baked sangak bread packaged in modified atmosphere during storage time

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