Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375983 | Food Hydrocolloids | 2005 | 11 Pages |
Abstract
Differences in respect to the flour type used were mainly observed after microwave heating. Textural attributes could be correlated to structural characteristics of the crumb (porosity and specific volume), indicating their mutual dependence.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
I.G. Mandala, K. Sotirakoglou,