A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

Author： Keskin Semin Sumnu Gulum Sahin Serpil

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.224, Iss.3, 2007-01, pp. : 329-334

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Optimization of bread baking in a halogen lamp–microwave combination oven by response surface methodology

By Demirekler Pınar Sumnu Gülüm Sahin Serpil

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 341-347

Springer Publishing Company

Access to resources Recommend Favorite

Acrylamide-asparagine relationship in baked/toasted wheat and rye breads

By Granby Kit

Food Additives and Contaminants, Vol. 25, Iss. 8, 2008-08 ,pp. : 921-929

Taylor & Francis Ltd

Access to resources Recommend Favorite

Textural properties of baked tortilla chips

By Kayacier A. Singh R.K.

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 5, 2003-08 ,pp. : 463-466

Elsevier

Access to resources Recommend Favorite

Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven

By Gundavarapu Srikanth Hung Yen-Con Brackett Robert E. Mallikarjunan P.

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 742-747

International Association for Food Protection

Access to resources Recommend Favorite

Disinfection of Household Cutting Boards with a Microwave Oven

By Park Paul K. Cliver Dean O.

Journal of Food Protection, Vol. 59, Iss. 10, 1996-10 ,pp. : 1049-1054

International Association for Food Protection

Access to resources Recommend Favorite