Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization

Özgül Altay, Özge Filiz, Gönül Çavuşoğlu, Safiye Nur Dirim, Utku Şentürk, Figen Kaymak‐Ertekin

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DOI: 10.1111/1750-3841.71456
Published: 2026-09
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71456,
  title = {Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization},
  author = {Özgül Altay and Özge Filiz and Gönül Çavuşoğlu and Safiye Nur Dirim and Utku Şentürk and Figen Kaymak‐Ertekin},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71456},
  url = {https://doi.org/10.1111/1750-3841.71456}
}

RIS

TY  - JOUR
TI  - Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization
AU  - Özgül Altay
AU  - Özge Filiz
AU  - Gönül Çavuşoğlu
AU  - Safiye Nur Dirim
AU  - Utku Şentürk
AU  - Figen Kaymak‐Ertekin
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71456
UR  - https://doi.org/10.1111/1750-3841.71456
ER  -

APA

Altay, Ö., Filiz, Ö., Çavuşoğlu, G., Dirim, S. N., Şentürk, U., & Kaymak‐Ertekin, F. (2026). Air Jet Impingement Baking of Bread: Heat–Mass Transfer Dynamics and Process Optimization. Journal of Food Science. https://doi.org/10.1111/1750-3841.71456

Source records

crossref · retrieved 2026-09-25T05:42:33.014Z