Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks
Author:
Affiliation:
1. Necmettin Erbakan Üniversitesi
Abstract
Publisher
Igdir University
Subject
General Medicine
Reference37 articles.
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3. Adeola AA, Ohizua ER, 2018. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science & Nutrition, 6(3): 532-540.
4. Adom KK, Liu RH, 2002. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21): 6182-6187.
5. Adom KK, Sorrells ME, Liu RH, 2003. Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 51(26): 7825-7834.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Ancient Wheats—A Nutritional and Sensory Analysis Review;Foods;2023-06-19
2. Some quality properties of tulumba desserts produced from ancient wheat varieties [dinkel (Triticum spelta), einkorn (Triticum monococcum), and kavılca (Triticum dicoccum)];Food and Health;2023
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