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The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations

机译：不同配方对微波和近红外 - 微波联合焙烧蛋糕物理性质的影响

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Ozge Sakiyan; Gulum Sumnu; Serpil Sahin; Venkatesh Meda; Microwave; Near Infrared-microwave;
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年度 2007
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1. The Effect of Different Formulations on Physical Properties of Cakes Baked with Microwave and Near Infrared-Microwave Combinations [J] . Ozge Sakiyan, Gulum Sumnu, Serpil Sahin, The Journal of Microwave Power and Electromagnetic Energy . 2007,第1期

机译：不同配方对微波和近红外组合烤饼物理性能的影响
2. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology [J] . Sakiyan Ozge Journal of Food Science and Technology . 2015,第5期

机译：响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
3. Microwave, infrared and infrared-microwave combination baking of cakes [J] . Gulum Sumnu, Serpil Sahin, Melike Sevimli Journal of food engineering . 2005,第2期

机译：蛋糕的微波，红外和红外-微波组合烘焙
4. Physical properties of different cake formulations during microwave and infrared-microwave combination baking [C] . S. Sahin, O. Sakiyan, G. Sumnu Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：微波和红外微波组合烘烤中不同蛋糕配方的物理性质
5. Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake. [D] . Choi, Hyun-Wook. 2012

机译：改进海绵蛋糕的烘烤测试程序，并改善制作海绵蛋糕所需的软质小麦粉的特性。
6. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology [O] . Özge Şakıyan 2015

机译：响应面法优化红外-微波组合烤箱中烘烤的豆饼配方
7. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology [O] . Özge Şakıyan 2014

机译：响应面法制备红外微波组合炉烘烤的大豆蛋糕配方优化

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations

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