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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 12
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Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders

Zehra GunelDepartment of Food Engineering, Akdeniz University, Antalya, TurkeyView further author information
,
İsmail TontulDepartment of Food Engineering, Necmettin Erbakan University, Konya, TurkeyView further author information
,
Cuneyt DincerFinike Vocational School, Department of Food Processing, Akdeniz University, Antalya, Turkey;Food Safety and Agricultural Research Center, Akdeniz University, Antalya, TurkeyView further author information
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Ayhan TopuzDepartment of Food Engineering, Akdeniz University, Antalya, TurkeyORCID Iconhttp://orcid.org/0000-0002-6610-9143View further author information
ORCID Icon &
Hilal Sahin-NadeemFaculty of Engineering, Department of Food Engineering, Adnan Menderes University, Aydın, TurkeyCorrespondence[email protected]
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Pages 2332-2339 | Received 24 Jul 2018, Accepted 19 Oct 2018, Published online: 26 Nov 2018

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