Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 338632

Determination of density of different type of unleavened dough during baking

Šeruga, Bernarda; Budžaki, Sandra; Kiščinal, Aleksandar
Determination of density of different type of unleavened dough during baking // Proceedings of 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 345-348 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 338632 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Determination of density of different type of unleavened dough during baking

Autori
Šeruga, Bernarda ; Budžaki, Sandra ; Kiščinal, Aleksandar

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008, 345-348

ISBN
978-953-7005-15-3

Skup
4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
density; unleavened dough; baking

Sažetak
Density is physical properties of material defined as mass per unit volume. Density is needed in process design, in process calculations, for estimating other properties, and for product characterisation of quality determination. The geometric characteristics of size, shape, volume, surface area, density, and porosity are important in many food materials handling and processing operations. The objective of this study was to determine the density of different type of unleavened dough during baking in temperature interval from 30 °C to 150 °C as function of temperature and moisture of material.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Magdić, Damir, MZOS ) ( CroRIS)
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Šeruga, Bernarda, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Sandra Budžaki (autor)

Avatar Url Bernarda Šeruga (autor)

Citiraj ovu publikaciju:

Šeruga, Bernarda; Budžaki, Sandra; Kiščinal, Aleksandar
Determination of density of different type of unleavened dough during baking // Proceedings of 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 345-348 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Šeruga, B., Budžaki, S. & Kiščinal, A. (2008) Determination of density of different type of unleavened dough during baking. U: Ugarčić-Hardi, Ž. (ur.)Proceedings of 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists.
@article{article, author = {\v{S}eruga, Bernarda and Bud\v{z}aki, Sandra and Ki\v{s}\v{c}inal, Aleksandar}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {345-348}, keywords = {density, unleavened dough, baking}, isbn = {978-953-7005-15-3}, title = {Determination of density of different type of unleavened dough during baking}, keyword = {density, unleavened dough, baking}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {\v{S}eruga, Bernarda and Bud\v{z}aki, Sandra and Ki\v{s}\v{c}inal, Aleksandar}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {345-348}, keywords = {density, unleavened dough, baking}, isbn = {978-953-7005-15-3}, title = {Determination of density of different type of unleavened dough during baking}, keyword = {density, unleavened dough, baking}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.