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- 2023
-
Mark
Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography
Schott, Florian LU ; Isaksson, Sven ; Larsson, Emanuel LU
; Marone, Federica
; Öhgren, Camilla
; Röding, Magnus
; Hall, Stephen
LU
; Lorén, Niklas
; Mokso, Rajmund
LU
and Raaholt, Birgitta Wäppling
(2023)
In Food Research International
173.
- Contribution to journal › Article
- 2021
-
Mark
BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN
Isaksson, S. ; Thorén, M. ; Larsson, E. LU
; Lorén, N.
; Öhgren, C.
; Rydholm, T.
; Mokso, R.
LU
; Marone Welford, F.
; Schott, F.
LU
and Hall, S.
LU
, et al.
(2021)
18th International Conference on Microwave and High Frequency Applications, AMPERE 2021
p.31-31
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
- 2019
-
Mark
Estimating convective heat transfer coefficients and uncertainty thereof using the general uncertainty management (GUM) framework
- Contribution to journal › Article
- 2017
-
Mark
Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker's yeasts in the modern bakery
- Contribution to journal › Article
- 2011
-
Mark
Starch affecting anti-staling agents and their function in freestanding and pan-baked bread
Purhagen, Jeanette LU
; Sjöö, Malin
LU
and Eliasson, Ann-Charlotte
LU
(2011)
In Food Hydrocolloids
25(7).
p.1656-1666
- Contribution to journal › Article