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