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Taylor and Francis Group, Drying Technology, 12(35), p. 1518-1529, 2017

DOI: 10.1080/07373937.2016.1260030

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Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking

Journal article published in 2017 by F. M. Vanin ORCID, D. Grenier, C. Doursat, D. Flick, G. Trystram, T. Lucas
Distributing this paper is prohibited by the publisher
Distributing this paper is prohibited by the publisher

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