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

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