Physical, chemical and sensory evaluation of gluten-free tarhana with legume hulls and flours
Author:
Affiliation:
1. Karamanoğlu Mehmetbey University, Health Sciences Faculty, Department of Nutrition and Dietetics, Karaman 70100, Turkey.
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1538
Reference45 articles.
1. Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions
2. Effects of gluten and emulsifier on some properties of erişte prepared with legume flours
3. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana
4. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product
5. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions
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