J. Lukinac, D. K. Komlenić, Mirela Lučan Čolić, G. Nakov, M. Jukič
{"title":"Modelling the browning of bakery products during baking: a review","authors":"J. Lukinac, D. K. Komlenić, Mirela Lučan Čolić, G. Nakov, M. Jukič","doi":"10.24263/2304-974x-2022-11-2-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2304-974x-2022-11-2-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}