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Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking
Online Contents | 2017|Contributors: Lucas, T -
Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity
Online Contents | 2017|Contributors: Lucas, T -
Water Loss and Crust Formation during Bread Baking, II: Technological Insights From a Sensitivity Analysis of a Numerical Model of Baking
Online Contents | 2017|Contributors: Lucas, T -
Water Loss and Crust Formation during Bread Baking, I: Interpretation Aided by Mathematical Models with Highlights on the Role of Local Porosity
Online Contents | 2017|Contributors: Lucas, T -
Voluntary activation of the sympathetic nervous system and attenuation of the innate immune response in humans
Online Contents | 2014|Contributors: van Eijk, Lucas T. -
Using multi-pyranometer arrays and neural networks to estimate direct normal irradiance
Online Contents | 2015|Contributors: Lucas T Witmer -
Using confocal laser scanning microscopy to examine the breakdown of fat layers in laminated dough
Online Contents | 2014|Contributors: Lucas, T. -
Unsteady Numerical Investigation of Blade Tip Leakage, Part 2: Time-Dependent Parametric Study
Online Contents | 2008|Contributors: Lucas, T. -
Unsteady Numerical Investigation of Blade Tip Leakage, Part 1: Time-Averaged Results
Online Contents | 2008|Contributors: Lucas, T.
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