Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodres.2015.01.029
Title: Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)
Authors: Putranto A.
Chen X.D.
Zhou W. 
Issue Date: 2015
Publisher: Elsevier
Citation: Putranto A., Chen X.D., Zhou W. (2015). Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA). Food Research International 71 : 58-67. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodres.2015.01.029
Source Title: Food Research International
URI: http://scholarbank.nus.edu.sg/handle/10635/127332
ISSN: 9639969
DOI: 10.1016/j.foodres.2015.01.029
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

8
checked on Jun 14, 2018

WEB OF SCIENCETM
Citations

7
checked on May 9, 2018

Page view(s)

12
checked on May 10, 2018

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.