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Thermophysical properties evolution of French partly baked bread during freezing
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Heat and mass transfer in par baked bread during freezing
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Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1) Thermophysical properties and water activity
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Transport properties of a high porosity model food at above and sub-freezing temperature. Part 2) Evaluation of the effective moisture diffusivity from drying data
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Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures
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Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food.
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