Effect of temperature and composition on thermal conductivity of "Mlinci" dough
The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 and "Mlinci" dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C. Thermal conductivity was determined using modifications of guarde...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2005-08-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200504-0003_effect-of-temperature-and-composition-on-thermal-conductivity-of-mlinci-dough.php |