Innovative Optimizations of the Heat Transfer Rate in Bread during the Baking Process from a Micro-scale Perspective using the Lattice-Boltzmann Method

Titel:: Innovative Optimizations of the Heat Transfer Rate in Bread during the Baking Process from a Micro-scale Perspective using the Lattice-Boltzmann Method
Autor(en):: Mack, S., Hussein, M. A., Becker, T.
Kongress- / Buchtitel:: 3rd International Symposium on Biothermodynamics
Konferenzort:: Bologna
Datum der Konferenz:: 2010
Jahr:: 2010
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