Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads

Titel Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads
Medien Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana
Verlag ---
Heft ---
Band 2001
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Verfasser/Herausgeber Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu, S. Sahin
Seiten 127
Veröffentlichungsdatum 01.01.2001
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Zitation Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001): Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads. Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001, S. 127.