"Microwave Characterization and Modeling of the Carasau Bread Doughs During ..."

Matteo Bruno Lodi et al. (2021)

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DOI: 10.1109/ACCESS.2021.3131207

access: open

type: Journal Article

metadata version: 2021-12-15

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Matteo Bruno Lodi, Nicola Curreli, Andrea Melis, Emanuele Garau, Fabio Fanari, Alessandro Fedeli, Andrea Randazzo, Giuseppe Mazzarella, Alessandro Fanti:
Microwave Characterization and Modeling of the Carasau Bread Doughs During Leavening. IEEE Access 9: 159833-159847 (2021)

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