Investigation of quality and staling of breads with different gum formulations baked in different ovens | Farklı gam formülasyonlarıyla farklı fırınlarda pişirilen ekmeklerin kalite ve bayatlamalarının incelenmesi

additif alimentaire aditivos alimentarios analytical methods bread carrageenans carrageninas chemicophysical properties chromatographie chromatography cooking cuisson endurecimiento del pan firmeza firmness food additives formulaciones formulation formulations goma guar goma xantan gomme guar gomme xanthane guar gum hornos de microondas hplc keeping quality locust bean gum mezclado microwave ovens mixing pain pan production rassissement staling technique analytique textura texture turkey turquie viscosidad viscosity xanthan gum