Effect of whole grain flours on the overall quality characteristics of mulberry pestil
Author:
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Reference30 articles.
1. THE EFFECTS OF FLAXSEED, SOY AND CORN FLOURS ON THE TEXTURAL AND SENSORY PROPERTIES OF A BAKERY PRODUCT
2. Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration
3. The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)
4. Comparison of some properties on the different types of pestil: a traditional product in Turkey
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1. Investigation of physical, chemical and microbiological quality of grape and mulberry leathers sold in Elazig (In Türkiye);Ciência Rural;2024-07
2. Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather;Indian Journal of Traditional Knowledge;2023-12-13
3. Optimization of Heat Pump Dryer Conditions on Bioaccessibility of Some Secondary Metabolites of Cornelian Cherry-Capia Pepper Pestil;Journal of Food Biochemistry;2023-11-29
4. The effect of carob, orange and carrot pulps on physical, chemical and microbiological properties of Turkish delight;International Journal of Gastronomy and Food Science;2023-06
5. Ticari olarak satılan nar, karadut, ahududu ve frenk üzümü meyve sularından pestil üretilmesi ve bazı kalite özelliklerinin belirlenmesi;Harran Tarım ve Gıda Bilimleri Dergisi;2022-12-26
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