Effect of radio frequency processing on physical, chemical, rheological and bread-baking properties of white and whole wheat flour
İrem Saka, Hüseyin Topçam, Ezgi Son, Berrin Özkaya, Ferruh Erdoğdu
Topics & Concepts
RheologyWhite (mutation)Food scienceWhole wheatMaterials scienceChemistryComposite materialBiochemistryGeneMicrobial Inactivation MethodsFood Drying and ModelingMicroencapsulation and Drying Processes