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

European Food Research and Technology

Volumn 224, Issue 3, 2007, Pages 329-334

  Keskin, Semin Ozge ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Baking; Bread; Dielectric properties; Dough; Gum; Infrared; Microwave

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 33845288351     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0334-9     Document Type: Article

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