The effects of gums on macro and micro-structure of breads baked in different ovens

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2182-2189

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

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

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bread; Image analysis; Infrared; Micro structure; Microwave; SEM

Indexed keywords

IMAGE ENHANCEMENT; MICROSTRUCTURE; OVENS; QUALITY CONTROL; STARCH;

BREAD; BREAD QUALITY; CARRAGEENANS; CONVENTIONAL OVENS; GUAR GUMS; IMAGE-ANALYSIS; MACROSTRUCTURES; MICRO-STRUCTURES; PORE AREAS; SEM ANALYSIS;

IMAGE ANALYSIS;

CYAMOPSIS TETRAGONOLOBA;

EID: 70149098199     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.04.003     Document Type: Article

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