Ohmic heating for sustainable bakery production: advancing quality and efficiency by raw material pretreatment, dough fermentation, and baking
| Year | 2025 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2026-09-10 |
| Author order | 第三作者 |
| Corresponding author | 是 |
| Publication year | 2025 |
| Publication month | 4 |
| Journal name | Food and Bioprocess Technology |
| Publication area | 荷蘭王國 |
| Volume | 18 |
| Issue | 0 |
| Start page | 5931 |
| End page | 5953 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |