Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

Koray Palazoǧlu T., Coşkun Y., Kocadaǧli T., GÖKMEN V.

Journal of Food Science, vol.77, no.5, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 77 Issue: 5
  • Publication Date: 2012
  • Doi Number: 10.1111/j.1750-3841.2012.02664.x
  • Journal Name: Journal of Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: acrylamide, baking, color, cookies, postdrying, radio frequency, texture, CEREAL
  • Hacettepe University Affiliated: Yes