Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session A. Food Technology and Engineering of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Mohsen Gavahian

Citation

Sandro Goñi, Nicolás Mattioli, Daniela Olivera, Determination of the electrical conductivity of gluten-free dough during ohmic baking, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

Facebook

Twitter

Determination of the electrical conductivity of gluten-free dough during ohmic baking

Nicolás Mattioli ^1,2

Daniela Olivera ^2,3

Sandro Goñi ^1,2

1. Department of Chemical Engineering, Faculty of Engineering, National University of La Plata, 48 and 115 (B1900TAG), La Plata, Argentina.

2. Center for Research and Development in Food Science and Technology (CONICET – UNLP – CICPBA), 47 and 116 (B1900AFZ), La Plata, Argentina.

3. Faculty of Veterinary Medicine, National University of La Plata, 60 and 118, (B1900), La Plata, Argentina.

Abstract

Keywords

Baking

Ohmic

Bakery products

Poster

Mattioli et al. 2025.pdf