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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

2008

Özkoç, S.Ö., Middle East Technical Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering


Bibliographic information
Publisher
Middle East Technical University, Graduate School of Natural and Applied Sciences
Pagination
271 p.
Other Subjects
Cromatografa­a; Carragha©nane; Ta©cnicas anala­ticas; Fermeta©; Aptitud para la conservacia³n; Coccia³n; Ma©lange; Viscosita©; Produccia³n; Propiedades fisicoqua­micas; Four aa micro-ondes; Aptitude aa la conservation; Propria©ta© physicochimique; Turqua­a
Language
English
Note
Summaries (En, Tr)
42 tables
76 fig.
ref.
Thesis (PhD in Food Engineering)
Type
Summary; Thesis
Corporate Author
Middle East Technical University, Graduate School of Natural and Applied Sciences, Ankara (Turkey)

2012-07-15
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