Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana-Reference-Cited by-同舟云学术

Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana

Published:2014-12 Issue:4 Volume:6 Page:395-401
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:

Ertaş N.¹,Bilgiçli N.¹,Özcan S.²,Sarι Ş.²

Affiliation:

1. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Dr. Hulusi Baybal Street 12, 42060 Konya, Turkey

2. Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42090 Konya, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0244

Reference46 articles.

1. Thermoreversible size selective swelling polymers as a means of purification and concentration of lupin seed proteins (Lupinus albus ssp. Graecus)

2. Effect of buckwheat flour on chemical and functional properties of tarhana

3. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product

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