Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.

Alifaki, Yasar Özlem; Sakiyan, Özge; Isci, Asli

Alifaki, Yasar Özlem; Sakiyan, Özge; Isci, Asli.

Afiliación

Alifaki YÖ; Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbasi Campus, 06830 Ankara, Turkey.
Sakiyan Ö; Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbasi Campus, 06830 Ankara, Turkey.
Isci A; Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbasi Campus, 06830 Ankara, Turkey.

J Food Sci Technol ; 56(3): 1530-1540, 2019 Mar.

Article en En | MEDLINE | ID: mdl-30956333

Palabras clave

Buckwheat flour; Dielectric properties; Gums; Microwave baking

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article País de afiliación: Turquía

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