Dielectric and thermal properties of rice cake formulations containing different gums types

International Journal of Food Properties

Volumn 13, Issue 6, 2010, Pages 1199-1206

  Turabi, Elif ^a   Regier, Marc ^b   Sumnu, Gulum ^a   Sahin, Serpil ^a   Rother, Matthias ^c  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

^c UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

Batter; Dielectric properties; DSC; Gum; Rice cake

Indexed keywords

BATTER; CAKE BATTER; CAKE FORMULATIONS; DIELECTRIC CONSTANTS; DIFFERENTIAL SCANNING CALORIMETERS; DSC; GUAR GUMS; GUM; KAPPA CARRAGEENAN; LOSS FACTOR; RICE CAKE; TEMPERATURE DEPENDENCE; THERMAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; THERMODYNAMIC PROPERTIES;

DIELECTRIC PROPERTIES;

CYAMOPSIS TETRAGONOLOBA;

EID: 77957847176     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903013365     Document Type: Article

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