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Material and energy flow in different bread baking types

Crossref DOI link: https://doi.org/10.1007/s10668-020-01069-2

Published Online: 2020-11-03

Published Print: 2021-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kheiralipour, Kamran https://orcid.org/0000-0003-3467-2078
Sheikhi, Nazafarin
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Text and Data Mining valid from 2020-11-03

Version of Record valid from 2020-11-03
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Article History

Received: 22 April 2020

Accepted: 26 October 2020

First Online: 3 November 2020