Microwave Baking
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-51613-9_15
Reference58 articles.
1. Therdthai, N., Tanvarakom, T., Ritthiruangdej, P., & Zhou, W. (2016). Effect of microwave assisted baking on quality of rice flour bread. Journal of Food Quality, 39(4), 245–254.
2. Keskin, S. O., Sumnu, G., & Sahin, S. (2004a). Bread baking in halogen lamp microwave combination oven. Food Research International, 37(5), 489–495.
3. Keskin, S. O., Sumnu, G., & Sahin, S. (2004b). Usage of enzymes in novel baking process. Nahrung-Food, 48(2), 156–160.
4. Keskin, S. O., Ozturk, S., Sahin, S., Koksel, H., & Sumnu, G. (2005). Halogen lamp-microwave combination baking of cookies. European Food Research and Technology, 220(5), 546–551.
5. Oztop, M., Sahin, S., & Sumnu, G. (2007). Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology. European Food Research and Technology, 224(6), 707–713.
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