EMMANUEL PURLIS

Heat and mass transfer during baking

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Año: 2016; p. 173 - 188

EMMANUEL PURLIS

Browning in bakery products: an engineering perspective

Bakery Products: Science and Technology, 2nd ed.

Año: 2014; p. 417 - 430

EMMANUEL PURLIS

Baking process design

Handbook of Food Process Design

Año: 2012; p. 743 - 768