Utilization of Mixolab ® to predict the suitability of flours in terms of cake quality

European Food Research and Technology

Volumn 227, Issue 2, 2008, Pages 565-570

  Kahraman, Kevser ^a   Sakıyan, Ozge ^b   Ozturk, Serpil ^a   Koksel, Hamit ^a   Sumnu, Gulum ^b   Dubat, Arnaud ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c Chopin Technologies   (France)

Author keywords

Cake hardness; Cake volume; Flour quality; Mixolab

Indexed keywords

AGRICULTURAL PRODUCTS; BAKERIES;

CAKE HARDNESS; CAKE VOLUME; FLOUR QUALITY;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 43249119414     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0757-y     Document Type: Article

References (9)