Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-019-03647-3/fulltext.html
Reference32 articles.
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2. Alifaki YO, Sakiyan Demirkol O (2016) Mikrodalga ile pişirilen pirinç kekinin formülasyonu ve işlem koşullarının optimizasyonu. FOOD 41:91–98
3. Al-Muhtaseb AH, Hararah MA, Megahey EK, McMinn WAM, Magee TRA (2010) Dielectric properties of microwave baked cake and its constituent over a frequency range of 0.915–2.450 GHz. J Food Eng 98:84–92
4. Altındag G, Certel M, Erem F, Konak UI (2015) Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. Food Sci Technol Int 21:213–220
5. Atalay MH, Bilgiçli N, Elgün A, Demir MK (2013) Effects of buckwheat (Fagopyrum esculentum moench) milling products, transglutaminase and sodium stearoyl-2-lactylate on bread properties. J Food Process Preserv 37:1–9
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