An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology

Cetıner B., Acar O., Kahraman K., Sanal T., Köksel H.

Journal of Cereal Science, cilt.74, ss.103-111, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.jcs.2017.01.002
  • Dergi Adı: Journal of Cereal Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.103-111
  • Anahtar Kelimeler: Heat-moisture treatment, Response surface methodology, Bread wheat, Quality, RESISTANT STARCH, BREAD-MAKING, OPTIMIZATION, FLOURS, FUNCTIONALITY, VARIETIES, IMPACT
  • Abdullah Gül Üniversitesi Adresli: Evet