Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur-Reference-Cited by-同舟云学术

Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur

Published:2020-04-10 Issue:10 Volume:57 Page:3874-3883
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Yilmaz Volkan Arif

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04419-0.pdf

Reference30 articles.

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3. Arzani A, Ashraf M (2017) Cultivated ancient wheats (Triticum spp.): a potential source of health-beneficial food products. Compr Rev Food Sci F 16:477–488. https://doi.org/10.1111/1541-4337.12262

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5. Balci F, Bayram M (2015) Improving the color of bulgur: new industrial applications of tempering and uv/sun-light treatments. J Food Sci Tech Mys 52:5579–5589. https://doi.org/10.1007/s13197-014-1687-x

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