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
English. The objective of this study was to determine the effects of different gums and their combination on quality and staling of breads baked in different ovens.
Show more [+] Less [-]Turkish. Bu çalışmanın amacı, farklı gamların ve gam karışımlarının farklı fırınlarda pişirilen ekmeklerin kalite ve bayatlamaları üzerine olan etkilerinin belirlenmesidir.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)