Originalbeitrag in Fachzeitschrift
Ohmic baking of wheat bread - effect of process parameters on physico-chemical quality attributes
Waldert K, Bittermann S, Martinovic N, Schottroff F, Jager H. Ohmic baking of wheat bread - effect of process parameters on physico-chemical quality attributes. Journal of Food Engineering. 2025;392:112493. doi:https://doi.org/10.1016/j.jfoodeng.2025.112493
BOKU Autor*innen
Kate Waldert
Kate Waldert M.Sc.
Felix Schottroff
Ass.Prof. Dr. Felix Schottroff MSc.
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger