Utilisation of dairy by-products and β-glucan in erişte production-Reference-Cited by-同舟云学术

Utilisation of dairy by-products and β-glucan in erişte production

Published:2015-08-17 Issue:5 Volume:7 Page:809-818
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Aktaş K.¹,Türker S.²

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture, Selçuk University, Hamdullah Suphi Tanriöver Street 1, Konya 42049, Turkey

2. Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Dr. Hulusi Balbay Street 12, Konya 42050, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0437

Reference44 articles.

1. Barley Cultivar, Kernel Composition, and Processing Affect the Glycemic Index

2. Barley for food: Characteristics, improvement, and renewed interest

3. Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle

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