Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

Yıldız H. G., Palazoğlu T. K., Miran W., KOCADAĞLI T., GÖKMEN V.

Journal of Food Engineering, cilt.197, ss.17-23, 2017 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 197
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.jfoodeng.2016.11.001
  • Dergi Adı: Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.17-23
  • Anahtar Kelimeler: Cookies, Vacuum baking, Surface temperature, Acrylamide, Risk value, MITIGATION, BISCUITS, TEXTURE, SCALE, COLOR, FOODS
  • Hacettepe Üniversitesi Adresli: Evet