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

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

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