Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread
Author:
Affiliation:
1. Mut Vocational School of Higher Education, Mersin University, 33600 Mersin, Turkey.
2. Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, 42090 Konya, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0735
Reference37 articles.
1. Differences in concentrations and interrelationships of phytate, phosphorus, magnesium, calcium, zinc, and iron in wheat varieties grown under dryland and irrigated conditions
2. Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka
3. Characterization of coloured compounds obtained by enzymatic extraction of bakery products
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