Color and texture development during microwave and conventional baking of breads

International Journal of Food Properties

Volumn 7, Issue 2, 2004, Pages 201-213

  Icoz D ^a   Sumnu, G ^a   Sahin, S ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Baked product; Browning; Hardness; High frequency heating; Susceptor

Indexed keywords

COLOR; HARDNESS; MICROWAVES; SURFACE PROPERTIES; TEXTURES;

BAKED PRODUCT; BAKING; BROWNING; HIGH FREQUENCY HEATING; TEXTURE DEVELOPMENT;

FOOD PRODUCTS;

EID: 4043072820     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120025396     Document Type: Article

References (14)

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