Suzan Tireki
Department of Food Engineering,
Middle East Technical University, 06531 Ankara, Turkey
Gulum Sumnu
Department of Food Engineering,
Middle East Technical University, 06531 Ankara, Turkey
Ali Esin
Department of Food Engineering,
Middle East Technical University, 06531 Ankara, Turkey
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How to cite this article
Suzan Tireki, Gulum Sumnu and Ali Esin, 2006. Effect of Microwave, Infrared and Infrared-assisted Microwave Heating on the Drying Rate of Bread Dough. American Journal of Food Technology, 1: 82-93.
DOI: 10.3923/ajft.2006.82.93
URL: https://scialert.net/abstract/?doi=ajft.2006.82.93
DOI: 10.3923/ajft.2006.82.93
URL: https://scialert.net/abstract/?doi=ajft.2006.82.93