The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 87-93

  Sumnu, Gulum ^a   Koksel, Filiz ^a   Sahin, Serpil ^a   Basman, Arzu ^b   Meda, Venkatesh ^c  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Cake; Gum; Infrared; Microwave; Rice flour

Indexed keywords

CYAMOPSIS TETRAGONOLOBA;

EID: 72449125238     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02107.x     Document Type: Article

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