Erratum to Quality of Gluten-free Bread Formulations Baked in Different Ovens [Food andBioprocess Technology, 6,3, (746-753), DOI 10.1007/s11947-011-0712-6];Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 746-753

  Demirkesen, Ilkem ^a,b   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

DSC; Gelatinization; Gluten free bread; Infrared microwave combination baking; Rice flour; Tigernut flour

Indexed keywords

BAKERIES; FOOD PRODUCTS; OVENS; STARCH;

CONVENTIONAL OVENS; GELATINIZATION; GELATINIZATION TEMPERATURE; GLUTEN-FREE BREAD; RICE FLOUR; STARCH GELATINIZATION; TIGERNUT FLOUR;

GELATION;

EID: 84874108911     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1114-8     Document Type: Erratum

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