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Results: 3
A model for simultaneous heat, water and vapour diffusion
Authors:
Thorvaldsson, K Janestad, H
Citation:
K. Thorvaldsson et H. Janestad, A model for simultaneous heat, water and vapour diffusion, J FOOD ENG, 40(3), 1999, pp. 167-172
Rheology and structure of heat-treated pasta dough: Influence of water content and heating rate
Authors:
Thorvaldsson, K Stading, M Nilsson, K Kidman, S Langton, M
Citation:
K. Thorvaldsson et al., Rheology and structure of heat-treated pasta dough: Influence of water content and heating rate, FOOD SCIENC, 32(3), 1999, pp. 154-161
Water diffusion in bread during baking
Authors:
Thorvaldsson, K Skjoldebrand, C
Citation:
K. Thorvaldsson et C. Skjoldebrand, Water diffusion in bread during baking, FOOD SCIENC, 31(7-8), 1998, pp. 658-663
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