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EMMANUEL PURLIS
PRODUCCION CIENTÍFICO TECNOLÓGICA
Mostrando ítems 1-20 de 21
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Artículo A moving boundary problem in a food material undergoing volume change - Simulation of bread baking(Elsevier Science, 2010-05) -
(Academic Press Inc Elsevier Science, 2021-05) -
Capítulo de Libro Baking process designTítulo del libro: Handbook of Food Process Design
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Artículo Baking process design based on modelling and simulation: Towards optimization of bread baking(Elsevier, 2012-09) -
(Elsevier, 2009-04) -
Artículo Bread baking as a moving boundary problem. Part 2: Model validation and numerical simulation(Elsevier, 2009-04) -
(Elsevier, 2011-03) -
(Elsevier, 2007-06) -
(Elsevier, 2010-08) -
Capítulo de Libro Browning in Bakery Products: An Engineering PerspectiveTítulo del libro: Bakery Products Science and Technology- Otros responsables: Zhou, Weibiao Hui, Y.H. De Leyn, I. Pagani, M.A. Rosell, C.M. Selman, J.D. Therdthai, N. - (Wiley Blackwell Publishing, Inc, 2014) -
(Elsevier, 2010-04) -
Capítulo de Libro Heat and mass transfer during bakingTítulo del libro: Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making- Otros responsables: Calderón Domínguez, Georgina Gutiérrez López, Gustavo F. Niranjan, Keshavan - (Crc Press-taylor & Francis Group, 2016)
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Artículo Modelling convective drying of foods: A multiphase porous media model considering heat of sorption(Elsevier, 2019-12)
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(Elsevier Science, 2009-08) -
(MDPI AG, 2021-04-05) -
Artículo Optimal design of bread baking: Numerical investigation on combined convective and infrared heating(Elsevier, 2014-04) -
(Asociación Argentina de Ingeniería Sanitaria y Ciencias del Ambiente, 2006-05) -
(Elsevier, 2019-10) -
(Wiley Blackwell Publishing, Inc, 2020-11) -
(Elsevier, 2007-10)
Mostrando ítems 1-20 de 21