Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1749-1758

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

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Chestnut flour; Gluten free bread; Infrared microwave combination baking; Rice flour; Scanning electron microscopy

Indexed keywords

CHESTNUT FLOUR; CRUMB STRUCTURE; GLUTEN-FREE BREAD; INFRARED-MICROWAVE COMBINATION BAKING; MACRO- AND MICROSTRUCTURE; PORE DISTRIBUTION; RICE FLOUR; STARCH GRANULES;

EMULSIFICATION; GRANULATION; MICROSTRUCTURE; MICROWAVES; OVENS; SCANNING ELECTRON MICROSCOPY; STARCH; XANTHAN GUM;

FRUITS;

CYAMOPSIS TETRAGONOLOBA;

EID: 84879285510     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0850-5     Document Type: Article

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