Items where Division is "Department of Food and Nutritional Sciences" and Year is 2027

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Vahid Dastjerdi, L., Stojceska, V., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592, Rodriguez Garcia, J. and Tassou, S. (2027) A comparative evaluation of conventional, microwave and hybrid baking methods and their impact on bread quality, acrylamide formation and sustainability. Journal of Food Engineering, 421. 113210. ISSN 1873-5770 doi: 10.1016/j.jfoodeng.2026.113210