Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.

Foods · 2023 · PMC9957212 · PMID 36832965

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a decreasing trendno p-value reported

Second, the temperature of the oven floor at direct contact of each pizza showed a decreasing trend, that was accurately simulated by using a quadratic regression equation with coefficients of determination (r 2 ) ranging from 0.98 to 0.99.

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