Effects of different starch types on retardation of staling of microwave-baked cakes

Food and Bioproducts Processing

Volumn 83, Issue 1 C, 2005, Pages 1-5

  Seyhun, N ^a   Sumnu, Gulum ^a   Sahin, S ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Cake; Microwave baking; Staling; Starch

Indexed keywords

COMPOSITION EFFECTS; FOOD PROCESSING; FOOD STORAGE; MICROWAVE HEATING; MICROWAVE OVENS; MOISTURE CONTROL; PROCESS CONTROL; QUALITY CONTROL; REACTION KINETICS; STARCH; THERMAL EFFECTS;

AMYLOMAIZE STARCH; CAKE FORMULATIONS; CAKES; MICROWAVE BAKING; RETARDATION; STALING; STARCH ADDITION;

FOOD PRODUCTS;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 16244405937     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/fbp.04041     Document Type: Article

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