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Comparative study of different bread baking methods: Combined ohmic – infrared, ohmic – conventional, infrared – conventional, infrared, and conventional heating

Paiam Negahdar Panirani, Hosain Darvishi, Adel Hosainpour, Nasser Behroozi‐Khazaei

2023Innovative Food Science & Emerging Technologies30 citationsDOI

Topics & Concepts

InfraredMaterials scienceFood scienceJoule heatingInfrared spectroscopyComposite materialChemistryOpticsPhysicsOrganic chemistryFood composition and propertiesMeat and Animal Product QualityMicroencapsulation and Drying Processes
Comparative study of different bread baking methods: Combined ohmic – infrared, ohmic – conventional, infrared – conventional, infrared, and conventional heating | Litcius