Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 755-762

  Turabi, Elif ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Gums; Image analysis; Infrared; Microwave; Pore; SEM

Indexed keywords

ADHESIVES; GRANULATION; MICROSTRUCTURE; OVENS; STARCH;

AREA FRACTION; CARRAGEENANS; GLUTEN-FREE; GUM; IMAGE-ANALYSIS; MACROSTRUCTURES; MICRO-STRUCTURES; PORE; PORE AREAS; STARCH GRANULES;

SCANNING ELECTRON MICROSCOPY;

CYAMOPSIS TETRAGONOLOBA;

EID: 77955056353     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.04.001     Document Type: Article

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