Journal articles
Impact of specific power input and treatment chamber design on product-process-interactions during ohmic baking of wheat bread
Waldert K, Martinovic N, Bittermann S, Schottroff F, Jäger H. Impact of specific power input and treatment chamber design on product-process-interactions during ohmic baking of wheat bread. Journal of Food Engineering. 2025;396:112569. doi:https://doi.org/10.1016/j.jfoodeng.2025.112569
external links and characteristics of the publication:
BOKU Autors
Kate Waldert
Kate Waldert M.Sc.
Felix Schottroff
Ass.Prof. Dr. Felix Schottroff MSc.
Henry Jäger
Univ.Prof. Dr.-Ing. Henry Jäger
