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...

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Bibliographic Details
Main Authors: Bernarda Šeruga, Sandra Budžaki, Žaneta Ugarčić-Hardi, Marijan Šeruga
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2005-08-01
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