Now showing items 1-3 of 3
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
(Springer Science and Business Media LLC, 2009-1-27)
Rheological properties of gluten-free bread formulations
(Elsevier BV, 2010-1)
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
(Informa UK Limited, 2010-10-25)
In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 ...