Please use this identifier to cite or link to this item:
|Title:||Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)|
|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|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jun 14, 2018
WEB OF SCIENCETM
checked on May 9, 2018
checked on May 10, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.