Experimental Comparison of Models of the Drying-Cooling Process of Flatbreads for Optimized Automated Production: the Case Study of Carasau Bread
Author:
Affiliation:
1. University of Cagliari,Department of Electrical and Electronic Engineering (DIEE),Cagliari,Italy,09123
Publisher
IEEE
Link
http://xplorestaging.ieee.org/ielx7/10284032/10284045/10284195.pdf?arnumber=10284195
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1. Organoleptic characters and keeping quality of typical hard wheat breads. altamura and carasau bread;raffo;Rivista di Scienza dell'Alimentazione,2001
2. Il pane carasau. Preparazione e cottura
3. Hybrid Petri Nets to Re-design Low-Automated Production Processes: the Case Study of a Sardinian Bakery
4. Comparison between traditional and industrial plants used for production of carasau bread and evaluation of final products;paschino;Bollettino della Comunita Scientifica in Australasia,2008
5. Mathematical modelling of thin layer drying process under open sun of some aromatic plants
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