Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods-Reference-Cited by-同舟云学术

Exploring biochemical profile, antioxidant activity and structural properties of Bulgur prepared from traditional and autoclave methods

Published:2022-12-26 Issue:1 Volume:26 Page:274-289
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Rasheed Amara¹,Parveen Soneya²,Afzaal Muhammad¹^ORCID,Niaz Bushra¹,Saeed Farhan¹^ORCID,Hussain Muzzamal¹^ORCID,Yasmin Adeela¹,Qamar Aiza³,Ateeq Huda¹,Raza Muhammad Ahtisham¹,Al Jbawi Entessar⁴^ORCID

Affiliation:

1. Department of Food Sciences, Government College University Faisalabad, Pakistan

2. Medicine and Allied, Faisalabad Medical University, Faisalabad, Pakistan

3. Department of Nutrition and Health Promotion, University of Home Economics, Lahore, Pakistan

4. Agricultural Extension Directorate, MAAR, Damascus, Syria

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2161570

Reference37 articles.

1. Wheat

2. Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

3. Optimisation of End-Product Quality for the Consumer

4. A comparision of industrial and homemade bulgur in Turkey in terms of physical, chemical and nutritional properties

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