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Development of a Physical Model for the Conversion of Dough into Biscuits and its Relationship to External Factors - FT0546(1)
Description
To evaluate and define the impact of oven heatibg regimes on the internal processes which convert dough into biscuits
Time-Scale and Cost
From:
1998
To:
2001
Cost:
£381,478
Contractor / Funded Organisations
Campden Technology Ltd
Keywords
Baking
Control
Food and Drink
Food manufacturing industry
Food Quality
Manufacturing Efficiency
Modelling
Process Technology
Fields of Study
Resource Efficient and Resilient Food Chain
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