The effect of heat treatment on the foaming properties of tarhana, a traditional Turkish cereal food

Food Research International

Volumn 30, Issue 10, 1997, Pages 799-802

  Ibanoǧlu, Esra ^a   Ianoǧlu, Şenol ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Foaming properties; Heat treatment; Response surface methodology; Tarhana

Indexed keywords

CEREAL PRODUCT; FOAM STABILITY; FOAM; FOOD ANALYSIS; HEATING; REGRESSION ANALYSIS; TARHANA;

EID: 0031390213     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00048-9     Document Type: Article

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