Crumb pasting and staling properties of white and traditional Vakfıkebir breads;Beyaz ve geleneksel Vakfıkebir ekmeklerinin ekmek içi çirişlenme ve bayatlama özellikleri

Turkish Journal of Agriculture and Forestry

Volumn 33, Issue 5, 2009, Pages 435-443

  Kotancilar, H Gürbüz ^a   Gerçekaslan, K Emre ^a   Karaoǧlu, M Murat ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Crumb pasting properties; PH; Softness; Sourdough; Vakfi dotless kebir bread; Water activity

Indexed keywords

ECOLOGY; FOOD TECHNOLOGY; PH;

PASTING PROPERTY; SOFTNESS; SOURDOUGH; VAKFI{DOTLESS}KEBIR BREAD; WATER ACTIVITY;

FOOD PRODUCTS;

PH; WATER AVAILABILITY;

EID: 70350776554     PISSN: 1300011X     EISSN: None     Source Type: Journal    
DOI: 10.3906/tar-0901-28     Document Type: Article

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