Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

European Food Research and Technology

Volumn 228, Issue 6, 2009, Pages 883-893

  Ozkoc, Semin Ozge ^a   Sumnu, Gulum ^b   Sahin, Serpil ^b   Turabi, Elif ^b  

^a SCIENTIFIC AND TECHNOLOGICAL RESEARCH COUNCIL OF TURKEY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bread staling; DSC; FTIR; Gum; Microwave; RVA; X ray

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HARDNESS; HEATING; OVENS; STARCH; STOVES; VISCOSITY;

BREAD STALING; DSC; FTIR; GUM; RVA; X-RAY;

MICROWAVES;

CYAMOPSIS TETRAGONOLOBA;

EID: 62949159304     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-1001-0     Document Type: Article

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