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A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven
Semin Ozge Keskin, Gulum Sumnu, Serpil SahinVolume:
224
Language:
english
Pages:
6
DOI:
10.1007/s00217-006-0334-9
Date:
January, 2007
File:
PDF, 514 KB
english, 2007