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

Publikationsart: Wissenschaftliche Poster
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
Band: 2001
Autoren: Prof. Dr. Özlem Özmutlu Karslioglu , G. Sumnu, S. Sahin
Seiten: 127
Veröffentlichungsdatum: 01.01.2001
Zitation: Özmutlu Karslioglu, Özlem; 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.