A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven-Reference-Cited by-同舟云学术

A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

Published:2006-03-31 Issue:3 Volume:224 Page:329-334
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Keskin Semin Ozge,Sumnu Gulum,Sahin Serpil

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0334-9.pdf

Reference21 articles.

1. Ryynänen S (1995) J Food Eng 26:409–429

2. Datta AK, Sumnu G, Raghavan GSV (2005) Dielectric properties of foods. In: Rao MA, Rizvi SSH, Datta AK (eds) Engineering properties of foods, 3rd edn. CRC Press, New York, pp 501–565

3. Calay RK, Newborough M, Probert D, Calay PS (1995) Int J Food Sci Technol 29:699–713

4. Keskin SO, Sumnu G, Sahin S (2004) Food Res Int 37:489–495

5. Demirekler P, Sumnu G, Sahin S (2004) Eur Food Res Technol 219:341–347

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