Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations
Chang Chen(Cornell University), Maria G. Corradini(Rutgers, The State University of New Jersey), Iris J. Joye(University of Guelph), Alyssa Francavilla(University of Guelph), Mauricio Espinal‐Ruiz(University of Guelph)
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